 | | Directions |
- Cut eggplant, zucchini, pepper and onion into cubes of about 1/2 inch. Mince or press the garlic. Finely chop the tomatoes, retaining seeds and juice.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the eggplant until it begins to brown a little. Remove eggplant, add to the pan the remaining 2 tablespoons olive oil, the onions, zucchini and peppers. Cover, reduce the heat and cook for 10 minutes.
- Add garlic and tomatoes and cook 5 minutes. Add the browned eggplant and the chopped herbs and cook until all vegetables are tender - 10 to 15 minutes.
- Add salt to taste and serve hot or at room temperature.
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Prep Time: 30 minutes
Container: large skillet with cover
Servings: 4
|  | | Ingredients | | - | | 1 large eggplant, or several smaller ones |
| - | | 2 medium zucchini |
| - | | 1 onion |
| - | | 1 pepper |
| - | | 2 tomatoes (more if small) |
| - | | 2 cloves garlic |
| - | | 2 tablespoons chopped basil, oregano or marjoram (or a mix) |
| - | | 2 tablespoons chopped parsley (optional) |
| - | | 4 tablespoons olive oil |
| - | | salt |
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