6 ounces red bell pepper, cut into 3/8-inch dice
1 pound tomatoes, cut into 3/8-inch dice
5 tablespoons olive oil
12 ounces eggplant, cut into 1/2-inch dice
6 ounces onion, cut into 3/8-inch dice
2 1/2 ounces garlic, chopped
8 ounces zucchini, cut into 3/8-inch dice
2 teaspoons rosemary, chopped
2 tablespoons tomato paste
1/4 cup water
salt, as needed
Servings: 8
1. In saute pan over high heat, heat 3 tablespoons of the oil. Saute eggplant until tender and lightly browned. Drain on paper towels.
2. In same pan, heat remaining oil. Add onion and cook until soft, but not colored; add garlic and cook one minute more. Add zucchini and bell pepper; cook until slightly soft.
3. Add eggplant, tomatoes, rosemary, tomato paste and water; simmer for 20 minutes. Season with salt.
Preparation Time: 10 minutes
Start to finish: 50 minutes
Serving Ideas: Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.
1 pound tomatoes, cut into 3/8-inch dice
5 tablespoons olive oil
12 ounces eggplant, cut into 1/2-inch dice
6 ounces onion, cut into 3/8-inch dice
2 1/2 ounces garlic, chopped
8 ounces zucchini, cut into 3/8-inch dice
2 teaspoons rosemary, chopped
2 tablespoons tomato paste
1/4 cup water
salt, as needed
Servings: 8
1. In saute pan over high heat, heat 3 tablespoons of the oil. Saute eggplant until tender and lightly browned. Drain on paper towels.
2. In same pan, heat remaining oil. Add onion and cook until soft, but not colored; add garlic and cook one minute more. Add zucchini and bell pepper; cook until slightly soft.
3. Add eggplant, tomatoes, rosemary, tomato paste and water; simmer for 20 minutes. Season with salt.
Preparation Time: 10 minutes
Start to finish: 50 minutes
Serving Ideas: Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.