 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
4 tablespoon(s) olive oil |
4 clove(s) garlic |
3/4 cup(s) onion, finely chopped |
2 (28-oz) can(s) peeled italian tomatoes |
10 fresh basil leaves |
1 (1-lb) eggplant |
3/4 teaspoon(s) salt |
6 tablespoon(s) olive oil |
1/2 white onion, cut into 1-in. pieces |
1 large yellow bell pepper, cut into 1-in. pieces |
1 large red bell pepper, cut into 1-in. pieces |
2 zucchini, quartered lengthwise then cut into 1/2-in pieces |
4 clove(s) garlic, thickly sliced |
1/4 teaspoon(s) red pepper flakes |
2 teaspoon(s) dried thyme |
1 teaspoon(s) dried oregano |
1 tablespoon(s) fresh italian parsley, chopped |
1/4 teaspoon(s) black pepper |
1/2 cup(s) chicken broth |
3/4 cup(s) tomato sauce |
Directions:
1. Pour 4 tablespoons olive oil into a 3-quart saucepan set on medium-high heat and cook the 4 whole cloves of garlic and onion for 3-5 minutes. Reduce the heat to a simmer and cook until the onions are soft and begin to brown, about 10 minutes, stirring occasionally.
2. While the onions are cooking, put the tomatoes and their juices in a blender and process until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5-8 minutes. Reduce the heat, add the basil and simmer for 25 minutes, stirring occasionally.
3. Sprinkle the eggplant cubes with 1/4 teaspoon of the salt and place in a colander set inside a bowl to catch the juices. Cover with a small plate, place a weight on top and drain for 15-20 minutes. Pat the eggplant dry with a towel and set aside.
4. Heat 3 tablespoons of the olive oil in a large nonstick saute set on high heat until sizzling, about 2 minutes. Add the drained eggplant, cook for 5 minutes, tossing several times, then remove to a bowl.
5. Add the remaining olive oil to the same pan and heat on high until sizzling , about 2 minutes. Cook the onion, peppers, and zucchini for 2 minutes, stirring occasionally. Add garlic, red pepper flakes, thyme, oregano, parsley, pepper and the remaining salt and cook for 3 minutes, until the vegetables have browned. Pour in the chicken stock and the browned eggplant and cook until reduced by half, about 2 minutes. Stir in the tomato sauce and cook until the sauce is thick, about 2 minutes. The vegetables may be cooled to room temperature and served, but the flavors will be more fully developed if refrigerated overnight, then returned to room temperature before serving.
|
|