Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 6


  • 2 tablespoons extra-virgin olive oil
    2 cloves garlic, peeled and minced
    1 medium yellow or white onion, sliced
    1 eggplant (about 3/4 pound) washed and cut into 2-inch cubes
    2 small zucchini (about 3/4 pound) washed and cut into 1-inch cubes
    4 large tomatoes peeled, seeded, and cut into 1/2" cubes
    2 large green, red, or yellow bell peppers, seeded and cut into 1-inch pieces
    1 dried bay leaf
    3 fresh thyme sprigs
    1 fresh rosemary sprig
    salt and freshly ground black pepper to taste
    2 tablespoons chopped fresh basil or parsley


  • Heat olive oil in a large, heavy saucepan or soup pot.
    When hot, add the onion and saute for 2 minutes, until tender. Add the garlic and the eggplant and sauté, stirring often, until the eggplant cubes are softened, 3-4 minutes.
    Add zucchini and bell peppers. Sauté for 3 minutes, stirring frequently. Add the tomato cubes, bay leaf, thyme, rosemary salt and pepper and stir well.
    Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are soft, about 45 minutes.
    Transfer to a a serving bowl. Sprinkle with basil or parsley and serve hot, or at room temperature.

Add Comment

* Required information
What is the day after Friday?

Comments (0)

No comments yet. Be the first!