Ingredients

How to make it

  • Directions:
  • Put eggplant and zucchini in 2 separate strainers and toss each with 1 tablespoon of salt. Allow to drain for 30 minutes. Blot with paper towels to dry.
  • Heat 2 tablespoons of oil over medium-low heat in a large skillet. Add onions and saute until translucent, about 15 minutes, then transfer to a bowl and set aside. Add 2 tablespoons of oil to same skillet, increase heat to medium-high, add eggplant, and saute until golden, about 20 minutes. Transfer eggplant to a large heavy pot with a cover and spoon a layer of onions on top. Add 2 tablespoons oil and zucchini to skillet and saute until golden, about 10 minutes. Transfer to pot and cover with a layer of onions. Add 1 tablespoon oil and peppers to skillet and saute until edges turn brown, about 15 minutes. Transfer to pot and cover with a layer of onions.
  • Add remaining 1 tablespoon of oil to skillet, add tomatoes, garlic and basil, lightly crushing tomatoes and cook until slightly thickened, about 15 minutes. Transfer to pot, add remaining onions, parsley and thyme and season to taste with salt and pepper.
  • Simmer, partially covered, over low heat, gently stirring occasionally, for an hour and a half. Adjust seasonings, then cook about 30 minutes more.
  • You don't want the veggies to be too juicy, cook slowly uncovered.

Reviews & Comments 7

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    " It was excellent "
    hungrybear ate it and said...
    It a good recipe and i like it
    Was this review helpful? Yes Flag
    " It was excellent "
    goodeat ate it and said...
    Yes! thank for another good recipes!!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    thank you for another great post.. five forks
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  • twill10 4 years ago
    It's been years since I made this and I thought the amounts were huge, I would cut them in half.
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    " It was excellent "
    cuzpat ate it and said...
    Great recipes! love it!! high 5!again

    and i also salt my veggie too! just the old southern way of doing things!
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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful post - have made this but never in the vast quantity and I always salt mine eggplant and zuchinni too!
    Thanks Chef for the post!
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  • sosousme 4 years ago
    Very classic presentation. Just wanted to note, that when the veggies are fresh and right from the garden, you don't need to salt them.

    Cheers - LindySez - aka - SoSousMe
    Was this review helpful? Yes Flag

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