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Can be doubled for a crowd or served with a slotted spoon for a vegetable as a leftover. Substitute dry herbs at 1/3 as much called for fresh. Both the French and Italians claim this dish as "theirs". I use more pepper for our tastes.This can also be popped inthe oven as a casserole after 15 minutes on stove if want to be free of stirring and do something else while it cooks.
2 medium onions chopped
2 cloves garlic (or 2tsp garlic powder)
1/4 cup olive oil
2 small zuccini(1/2 inch slices)
3 tomatoes diced
1 eggplant 1 inch cubes
1 large bell pepper, chopped (use green, red, and yellow if can for color)
2 tablespoons chopped parsley
1 tablespoon basil leaves
1/2 teaspoons salt
1/8 teaspoons pepper
Cook onion and garlic in olive oil in bottom of heavy kettle.
Stir until translucent, then add in remaining ingredients. Cover and cook 15 minutes. Allow to simmer; vegetables will give up their juices. Do not add water. When juices thicken, serve dish like a casserole or in bowls like stew. Add a crusty garlic bread and salad (if desired).
Cara Ausmus, Aledo