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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe source: Prevention (Sept. '09) Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, minced |
3 green bell peppers, sliced into 1/2-inch strips |
2 zucchini, sliced into 1/2-inch rounds |
2 small eggplants, sliced into 1/2-inch rounds |
4 tomatoes, peeled and chopped (or 1 28 ounce can tomatoes, drained) |
2 teaspoons thyme, dried |
1 1/2 teaspoons salt |
pepper |
2 tablespoons parsley, chopped |
Directions:
1. In a large pot or skillet heat oil over medium high heat. Add onion and cook for 5 minutes or until golden.
2. Stir in garlic and cook for 1 more minute. Reduce heat to medium low.
3. Stir in peppers and cook another 5 minutes.
4. Stir in the remainder of the ingredients (zucchini - salt) and cook covered for 30 minutes, stirring occasionally.
5. Season with pepper.
6. Sprinkle with parsley.
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