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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
3 tablespoons olive oil |
4 medium garlic cloves, minced |
2 cups chopped onions |
1 bay leaf |
1 medium eggplant, peeled and cubed |
1 1/2 teaspoons salt |
1 1/2 teaspoons basil |
1 teaspoon marjoram or 1 teaspoon oregano |
1/2 teaspoon rosemary |
1/2 teaspoon thyme |
2 medium zucchini, cubed |
2 medium bell peppers, seeded and cut into 1-inch chunks (i usually use red) |
1 (14 ounce) can diced tomatoes (with juice) |
black pepper |
fresh minced parsley (optional) |
sliced olive (optional) |
fresh parmesan cheese, grated (optional) |
Directions:
1. Heat olive oil in a deep pan.
2. Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.
3. Add eggplant, salt and herbs and stir.
4. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
5. Add zucchini, bell peppers, black pepper, and tomatoes.
6. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
7. Top with grated parmesan cheese and/or optional ingredients.
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