| |
Sides | |
| �2 tablespoons olive oil �2 cloves garlic, crushed and minced �1 large onion, quartered and thinly sliced �1 small eggplant, cubed �2 green bell peppers, coarsely chopped �4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced 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, 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. | |
Unrated | |
Sort