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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


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.

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