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3 tablespoons olive oil
4 onions, chopped
4 to 5 garlic cloves, minced
4 medium eggplants, diced
5 zucchini, cut into rounds
3 bell peppers, diced
1/4 cup water
2 cans (14 ounces each) whole tomatoes, coarsely chopped
1 tablespoon fresh, chopped basil
1 tablespoon fresh, chopped oregano
2 teaspoons fresh, chopped thyme leaves
Salt and pepper to taste
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Heat the oil in a skillet. Add the onion and cook until soft, about five minutes. Add the garlic and eggplant;
cook five more minutes, stirring often. Add the water, cover and continue to cook until the eggplant is tender. Add the zucchini and bell pepper. Cook until crisp-tender.
Stir in the tomatoes and liquid. Cover and cook about 20 minutes, stirring occasionally. Season with salt and pepper to taste.
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