How to make it

  • Heat 1 tablespoon olive oil in a large skillet set over medium-high heat; add the onion, leek, peppers and garlic; saute until the onion just begins to brown. Remove with a spoon to a bowl and set aside.
  • Add 1 tablespoon olive oil to the skillet, add the zucchini and saute until just beginning to soften and brown, about 3 minutes; remove with a spoon; add to the onions in the bowl.
  • Add the remaining oil to the skillet; add the eggplant and saute until the eggplant begins to soften; about 3 minutes (add more oil if the eggplant absorbs it all); remove to the bowl with the onions and zucchini.
  • Add the tomatoes to the skillet; cook until they begin to break down and made a sauce; return the reserved vegetables to the skillet along with the basil, parsley, salt and pepper; cook until just heated through. Taste and adjust seasonings.
  • Per Serving: 151 Calories; 8g Fat (1g Sat, 5g Mono, 1g Poly); 4g Protein; 21g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 375mg Sodium.
  • LindySez: Most instructions for peeling tomatoes require that you drop them into boiling water for 30 seconds then peel. this method is quicker, easier and allows the tomato to retain its full flavor. Take a long fork and stab the stem end, hold the tomato over an open flame on the stove top, turn slowly over the flam until you hear the skin split. Set aside and continue with the remaining tomatoes. Remove the peel with a small paring knife.

Reviews & Comments 1

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  • elgourmand 6 years ago
    Nicely done, as always. This I can do after work. Did the Pork Medallions on Sunday. Fantastic. RJ
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    " It was good "
    brandycgarth ate it and said...
    Loving this recipe so much. I made it at my grandma’s house. The combination of recipes goes well with each other and the taste is certainly admirable. and www.coffeefashion .com also have interesting recipes that you’ll surely want to try!
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