2 small eggplant, unpeeled and cut into cubes
Salt the eggplant cubes and squash well and allow to drain for 1 hour. Rinse well and dry.
2 large red peppers, seeded and cut into large chunks
1 large yellow pepper, seeded and cut into large chunks
1/2 pound yellow button squash, sliced
3/4 pound young zucchini, cut into 5mm. rounds
1 pound fresh firm tomatoes, peeled, seeded and chopped
3 tablespoons tomato paste
2 large onions, diced
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 bay leaves
1 cup fresh basil leaves
1/2 cup fresh chopped parsley
1/2 - 1 cup olive oil
salt and pepper to taste
Heat 4 tablespoons olive oil in a large saucepan and add the cubed eggplant. Toss well to coat and cook until softened and coloured, about 10 minutes. Transfer the eggplant to a bowl. Add 2 tablespoons olive oil to the pan and add the chunks or red and yellow pepper to the saucepan and cook until softened, then transfer to the eggplant.
Add the onion and garlic to the pan and cook until softened and beginning to brown, add the zucchini and squash slices and cook until softened, about 5 minutes. Transfer all vegetables to the bowl of eggplant.
Add 2 tablespoons olive oil to the pan and add the tomatoes, tomato paste, thyme leaves, bay leaves and salt and pepper to taste. Cook until thick and simmering. Add all vegetables to the saucepan with the tomatoes and cover. Simmer gently for 35-40 minutes or until the vegetables are soft and the liquid is thick. Adjust seasonings, add chopped basil and parsley, serve.
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