How to make it

  • Trim the eggplants and cut into squares. Trim the zucchini and slice. Sprinkle both with salt and pepper and set aside for about 15 minutes
  • Heat 2 tablespoons of the oil in a frying pan, add onion and saute for about 5 minutes. Add bell peppers and half of the garlic and cook over medium heat until the peppers are soft. Transfer to a heavy dutch oven saucepan or large iron skillet
  • Return to the frying pan, add 2 more tablespoons of oil and saute the eggplant until lightly brown taking care not to mash them. Add to the onions and bell peppers
  • Return to frying pan, add 2 more tablespoons of oil and saute the zucchini slices until golden. Add to the other vegetables.
  • Add the remaining garlic, the fresh tomatoes, the tomato paste and the parsley, thyme, and basil (use dried spices if necessary) to the heavy dutch saucepan or skillet. Place over medium-low heat and simmer, turning once or twice, until most of the liquid has evaporated, about 20-30 minutes
  • Remove from heat and add the remaining oil. Season to taste and serve hot or at room temperature

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    " It was excellent "
    berry ate it and said...
    5 forks!!!
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