Wednesday, November 16, 2016


Yield: 4 servings

1 tbsp olive oil
1 red onion, chopped
4 cloves of garlic, finely minced
1 Japanese eggplant, chopped
1 large zucchini, chopped
2 bell peppers, red and yellow or green, chopped
2 large ripe tomatoes, diced
1 small can plum tomatoes
4 sprigs of fresh thyme
1 tbsp balsamic vinegar
juice of 1/2 lemon
salt and pepper
1/2 bunch of fresh basil, finely chopped

1. In a large saucepan, over medium heat, heat the oil. Add onion and cook for 3 minutes.
2. Add garlic, eggplant, zucchini, peppers, tomatoes, and canned tomatoes. Cover and cook for 10-15 minutes, stirring occasionally, until vegetables are just tender.
3. Add the thyme, vinegar, and lemon juice. Season with salt and pepper. Stir to combine.
4. Add basil just before serving.

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