Recipe Index

Ingredients

• 6 to 8 tablespoons olive oil
• 1 large diced medium-sized eggplant
• 2 large diced medium-sized zucchini
• 1 peeled large diced yellow onion
• 1 seeded large diced red bell pepper
• 1 seeded large diced green bell pepper
• 6 thinly sliced garlic cloves
• 7 to 8 large diced Roma tomatoes (about 3 1/2 to 4 cups)
• 1 teaspoon granulated sugar
• 6 fresh thyme sprigs (plus leaves for optional garnish)
• 2 fresh parsley stems with leaves
• salt and fresh cracked pepper to taste

Method

1. Cut the eggplant, zucchini, onion and peppers into medium dice and slice the garlic.
2. Sear the eggplant in 3 to 4 tablespoons of the olive oil over high heat for about 90 seconds, seasoning with salt, until browned on one or two sides. Set aside in a single layer.
3. Sear the zucchini in 1 to 2 tablespoons more oil for about 2 minutes and set aside separately.
4. Cook the onion in the remaining oil over medium heat for 4 to 5 minutes, then lower the heat and cook about 10 minutes more, until well browned and tender.
5. Add the peppers and cook 5 minutes, stirring. Stir in the garlic and cook 2 to 3 minutes.
6. Add the tomatoes, sugar, thyme, parsley, salt and pepper. Cover and cook over low to medium heat for 10 to 12 minutes, until the tomatoes break down into a thick sauce.
7. Return the eggplant and zucchini and cook 5 to 6 minutes, stirring occasionally. Remove the thyme and parsley stems, adjust the salt and pepper and serve.

Prep: 20 min · Cook: 45 min · Total: 65 min

Nutrition (per serving, where published)