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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice. Ingredients:
1/4 cup olive oil |
1 medium eggplant, peeled and cut into 1-inch cubes (1 lb) |
1 lb zucchini, cut into 1-inch cubes |
2 tablespoons olive oil |
1 1/2 cups onions, sliced |
2 large red bell peppers, cut into 1-inch squares |
3 garlic cloves, chopped |
salt & fresh ground pepper, to taste |
1 1/2 cups fresh tomatoes, chopped seeded peeled |
2 -3 sprigs fresh thyme |
1 bay leaf |
1/4 cup fresh basil, chopped |
Directions:
1. Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
2. Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
3. Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
4. Season with salt and pepper to taste.
5. Add: tomatoes, thyme and bay leaf.
6. Reduce heat to low, cover, and cook 5 minutes.
7. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.
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