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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Was given this by a friend, who cooks this superbly. Uses eggplant to a surprising degree of tastiness. A real winner for vegetarians. Ingredients:
1/2 cup olive oil |
2 zucchini, cut into bit size pieces |
2 eggplants, peeled, cut into 1-inch size chunks |
3 bell peppers (red, yellow or orange) |
1 red onion, cut into pieces |
3 garlic cloves, minced |
1 (28 ounce) can italian-style tomatoes (cut into chunks) |
3 ounces tomato paste, drained (1/2 small can) |
1/2 cup fresh basil |
1 tablespoon oregano |
1/8 teaspoon black pepper |
Directions:
1. Pre heat oven to 400 degrees.
2. Put oil in bottom of pyrex pan- add eggplant and sprinkle with salt-toss. Cover tightly with aluminum foil and bake for 35 minutes. Uncover and set aside.
3. In large skillet, pour some olive oil and saute the onions, peppers and zuchinni. Add garlic toward end of saute. Add tomatoes- not the juice they are inches Also add the tomatoe paste and herbs. Simmer for 10 minutes, stirring ocassionally.
4. Add eggplant and simmer for a few more minutes.
5. Serve hot over pasta or at room temp with good crusty bread.
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