1 Italian zucchini, seeded and cubed
3 lbs of tomatoes, peeled and cored, cut into cubes
Fresh thyme sprig (use only the leaves)
Rosemary sprig (use only the leaves)
Bay leaf
3 cloves of garlic, peeled
Extra virgin olive oil to taste
1.5 lbs of eggplant, cubed
0.5 lbs of red bell pepper, cut into cubes
0.5 lbs of green bell pepper, cut into cubes
0.5 lbs of onion, cut into cubes
Salt to taste
Black pepper to taste
1 Italian zucchini, seeded and cubed
3 lbs of tomatoes, peeled and cored, cut into cubes
Fresh thyme sprig (use only the leaves)
Rosemary sprig (use only the leaves)
Bay leaf
3 cloves of garlic, peeled
Extra virgin olive oil to taste
1.5 lbs of eggplant, cubed
0.5 lbs of red bell pepper, cut into cubes
0.5 lbs of green bell pepper, cut into cubes
0.5 lbs of onion, cut into cubes
Salt to taste
Black pepper to taste
Step 1
Cut the zucchini into strips as shown in the photo
Remove the seeds and cut the eggplant into cubes
Step 2
In a bowl, combine the tomatoes, garlic, thyme, rosemary, bay leaf, and olive oil (about 1/2 cup)
Let it sit for 30 minutes
Step 3
In a pan, heat some olive oil and sauté the onion
Add the remaining ingredients and the tomato mixture
Cook for 15 minutes, then season with salt and pepper
Cook until the vegetables are tender
Remove from heat and let cool
Serve in bowls.
