- 0.25 cup olive oil
- 1 medium eggplant
- 1 lb zucchini
- 2 Tbsp olive oil
- 1.5 cups sliced onions
- 2 large red bell peppers
- 3 cloves garlic
- some salt
- some pepper
- 1 14-oz can diced tomatoes
- 3 sprigs fresh thyme
- 0.5 tsp dried thyme (alternative)
- 1 bay leaf
- 0.25 cup chopped basil
- some pitted black olives (optional)
- 1 large skillet or Dutch oven
Served on a platter that shows off its contrasting colors, this dish look like a colorful Cubist style life.
Heat in a large skillet or Dutch oven over high heat 1/4 cup olive oil.
Add and cook, stirring, until golden and just tender, 10 to 12 minutes eggplant, peeled and cut into 1-inch chunks and zucchini, cut into 1-inch chunks.
Remove the vegetables to a plate and reduce the heat to medium-high. Add and cook, stirring, until the onions are slightly softened 2 Tbsp olive oil and sliced onions.
Add and cook, stirring occasionally, until the vegetables are just tender but now browned, 8 to 12 minutes red bell peppers, cut into 1-inch squares and garlic, finely chopped.
Season with salt and pepper to taste.
Add diced tomatoes, drained, fresh thyme or dried thyme (alternative) and 1 bay leaf.
Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in chopped basil and pitted black olives (optional), chopped.
- Joy of Cooking