(Makes 6 Servings)
INGREDIENTS
3 tablespoons olive oil
3 garlic cloves, chopped
1 small yellow onion, chopped
2 Asian eggplants, cut into 3/4-inch cubes
3 zucchini, sliced into 1/4-inch rounds
3 yellow or red bell peppers, seeded, de-veined and cut into long, narrow strips
10 ounces plum tomatoes, peeled and chopped
Salt and pepper, to taste
DIRECTIONS
In a pot over low heat, warm olive oil. Add garlic and onion, and saute until translucent, about 5 minutes.
Add eggplants, zucchini and peppers, and saute for about 3 minutes, stirring frequently.
Add tomatoes and season to taste with salt and pepper. Cover and cook on low heat until flavors are blended, about 40 minutes. If necessary, add a little water to keep vegetables moist.
Spoon into a serving dish and serve while warm.
INGREDIENTS
3 tablespoons olive oil
3 garlic cloves, chopped
1 small yellow onion, chopped
2 Asian eggplants, cut into 3/4-inch cubes
3 zucchini, sliced into 1/4-inch rounds
3 yellow or red bell peppers, seeded, de-veined and cut into long, narrow strips
10 ounces plum tomatoes, peeled and chopped
Salt and pepper, to taste
DIRECTIONS
In a pot over low heat, warm olive oil. Add garlic and onion, and saute until translucent, about 5 minutes.
Add eggplants, zucchini and peppers, and saute for about 3 minutes, stirring frequently.
Add tomatoes and season to taste with salt and pepper. Cover and cook on low heat until flavors are blended, about 40 minutes. If necessary, add a little water to keep vegetables moist.
Spoon into a serving dish and serve while warm.
Reach the reporter at:
Lamorinda Weekly, Moraga CA