Sunday, June 17, 2007
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 Red bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 1 large can of Fire Roasted Crushed Tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened and caramalized, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Note: I served this as a main dish instead of a side. I put it over bowtie pasta.