Serves 8-10
1 eggplant, peeled and sliced
3 tablespoons olive oil, more if necessary
1 tablespoon butter
1/2 red onion, cut into 1” pieces
1 zucchini, cut in ½ lengthwise and sliced
1 red pepper*, cut into 1” pieces
1 yellow pepper*, cut into 1” pieces
2 cloves garlic, peeled and kept whole
28 oz. can crushed or diced tomatoes (or if you can find POMI pureed tomatoes)
2 bay leaves
Dried herbs – basil, parsley, thyme to taste or if you have it Herbs de Provence
Kosher salt and fresh ground pepper
Remember eggplant can be bitter so go through process described in eggplant parm recipe - peel, slice, place on paper towel and sprinkle kosher salt on each slice, wait approx. 2 minutes and wipe, flip over and again add salt on each slice, wait approx. 2 minutes and wipe again.
Cut eggplant into approx. 1” pieces.
Sauté olive oil and butter in pan.
Sauté your onion, peppers and zucchini approx. 3-5 minutes, remove with a slotted spoon to a bowl.
Sauté your garlic and eggplant in same pan for approx. 3-5 minutes, adding more olive oil as needed.
Add the zucchini mixture to the eggplant mixture.
Add tomatoes, bay leaves, and herbs -start with ½ teaspoon each to taste or if you have it add some Herbs de Provence – it’s fantastic.
Cook on low for approx. 15 minutes.
Remember to take out whole garlic cloves and bay leaves- your guests will appreciate that.
Add salt and pepper to taste.
*If you like green peppers, add one.
