You may also like
Categories:
extravirgin olive oil onion zucchini red bell pepper garlic tomato parsley thyme salt sweet smoked paprika freshly ground black pepper
Viewed: 26 - Published at: a year agoIngredients
- 2 tablespoons extravirgin olive oil
- 3 cups coarsely chopped onion
- 5 cups (1-inch) cubed peeled eggplant (about 1 pound)
- 2 cups (1/2-inch) cubed zucchini (about 1/2 pound)
- 1 cup chopped red bell pepper
- 1 1/2 tablespoons minced garlic (about 7 cloves)
- 2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon freshly ground black pepper
Method
- Heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and black pepper; cook 1 minute.
