500 g of eggplant cut into 1 cm cubes
One-third cup of salt
5 tablespoons of olive oil
2 cloves of garlic, minced
1 onion, sliced thinly
1 small zucchini, cut lengthwise and then into thin slices
1 red bell pepper, seeded and chopped
5 cups of tomatoes, chopped coarsely
1 tablespoon of oregano
1 tablespoon of thyme
1/2 teaspoon of coriander powder
Salt and black pepper to taste
1/2 cup of parsley, chopped coarsely
500 g of eggplant cut into 1 cm cubes
One-third cup of salt
5 tablespoons of olive oil
2 cloves of garlic, minced
1 onion, sliced thinly
1 small zucchini, cut lengthwise and then into thin slices
1 red bell pepper, seeded and chopped
5 cups of tomatoes, chopped coarsely
1 tablespoon of oregano
1 tablespoon of thyme
1/2 teaspoon of coriander powder
Salt and black pepper to taste
1/2 cup of parsley, chopped coarsely
Sprinkle the eggplant with salt and mix well
Let it sit for 20 minutes
Rinse under cold water to remove excess salt
Drain and reserve
Cook in medium heat, sautéing the garlic and onion until soft
Add the remaining olive oil and reserved eggplant
Simmer for about 5 minutes
Add the zucchini and red bell pepper and cook for an additional 12 minutes
Add the tomatoes and cook for an additional 8 minutes, or until the vegetables are tender
Season with oregano, thyme, coriander powder, salt, and black pepper to taste
Cook only for an additional minute
Remove from heat and stir in parsley
Serve hot, accompanied by meat or poultry.
