|
|
|
|
serves: 6
2
tablespoons extra-virgin olive oil
2 cloves garlic, peeled and minced
1
medium yellow or white onion, sliced
1 eggplant (about 3/4 pound) washed
and cut into 2-inch cubes
2 small zucchini (about 3/4 pound) washed and cut
into 1-inch cubes
4 large tomatoes peeled, seeded, and cut into 1/2" cubes
2 large green, red, or yellow bell peppers, seeded and cut into 1-inch
pieces
1 dried bay leaf
3 fresh thyme sprigs
1 fresh rosemary sprig
salt and freshly ground black pepper to taste
2 tablespoons chopped
fresh basil or parsley
Heat olive oil in a large, heavy saucepan or
soup pot.
When hot, add the onion and saute for 2 minutes, until tender.
Add the garlic and the eggplant and sauté, stirring often, until the
eggplant cubes are softened, 3-4 minutes.
Add zucchini and bell peppers.
Sauté for 3 minutes, stirring frequently. Add the tomato cubes, bay
leaf, thyme, rosemary salt and pepper and stir well.
Cover, reduce the heat
to low, and cook, stirring occasionally, until the vegetables are soft, about
45 minutes.
Transfer to a a serving bowl. Sprinkle with basil or parsley
and serve hot, or at room temperature.
