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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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wonderful vegetables, especially when in season. Ingredients:
3 small eggplants, diced |
4 zucchini, diced |
2 tablespoons kosher salt |
1/2 cup olive oil |
6 onions, thinly sliced |
2 green peppers, cut in strips |
2 red peppers, cut in strips |
6 tomatoes, peeled and seeded,quartered |
8 cloves garlic, minced |
20 fresh basil leaves |
1 bunch parsley, stemmed |
8 sprigs thyme |
pepper |
Directions:
1. put eggplant in 1 colander, zucchini in another.
2. sprinkle with salt, let drain for 30 mins blot dry with paper towels.
3. heat 2 tbsp oil in skillet.
4. add onions and saute until clear, about 15 minutes, remove.
5. add 2 tbsp oil to skillet, add eggplant, saute until golden, about 20 mins, remove to a large heavy pot, add some onions add 2 tbsp oil to skillet, add zucchini, saute about 10 minutes, add to pot, cover with some onions add 1 tbsp oil to pan, add peppers, saute about 10 mins, add to pot, cover with some onions add remaining oil to pot.
6. add tomatoes, garlic, herbs, cook until thickened about 15 minutes, add to pot simmer partially covered for 1 1/2 hrs, adjust seasoning and cook 30 minutes more.
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