Description
A comforting and nourishing dish showcasing fresh vegetables in a warm, flavorful medley.
Ingredients
Scale
- 1 large eggplant or 2 small (1 ½ pounds)
- 3 zucchini (about 1 ½ pounds)
- 1 large yellow onion
- 3 bell peppers, any color
- ½ cup olive oil
- Salt to taste
- Freshly ground pepper to taste
- 2 tablespoons finely minced garlic
- 4 cups drained, canned tomatoes, chopped or crushed
- 4 tablespoons tomato paste
- 1 bay leaf
- 4 sprigs of fresh thyme (or 1 teaspoon dried)
- 2 teaspoons herbs de Provence
- ½ cup drained non-pareil capers (the small ones)
Instructions
- Wash the eggplant and zucchini, trimming off the ends but leaving the skin on. Cut them into 1-inch cubes.
- Peel the onion and cut it into half-inch dice.
- Core, seed, and devein the bell peppers, cutting them into one-inch pieces.
- Add the olive oil to a large pot and heat over high.
- Add the eggplant and zucchini to the pot, sprinkling with a pinch of salt and freshly ground pepper. Cook until the vegetables soften and brown, about five minutes.
- Add the onion, bell peppers, and garlic to the pot. Cook for about two minutes.
- Stir in the canned tomatoes and tomato paste, blending thoroughly.
- Add the bay leaf, thyme, herbs de Provence, and capers. Season with salt and black pepper.
- Bring to a boil; once bubbling, lower the heat and simmer gently for 30 minutes.
Notes
Consider salting the eggplant before cooking to draw out excess moisture and bitterness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg