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4 tablespoon Olive Oil
1 Eggplant, Cut In 1" or 2.5cm Cubes
2 Zucchini, Cut In 1" or 2.5cm Cubes
1 tablespoon Olive Oil
2 Onions, Coarsely Chopped
2 Peppers, Cut In 1" or 2.5cm Cubes
1 tablespoon Garlic, Chopped
2 Thyme, Sprig
1 Bay Leaf
3 Tomatoes, Cut In 1" or 2.5cm Cubes
1 package Cheese, Gruyere
Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly,3 minutes. With a wooden spoon, remove eggplant to colander. Next cook zucchini in skillet, stirring constantly, 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear. Add green pepper to skillet, and cook while stirring, 3 minutes.
Stir in garlic, thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring, 5 minutes. Add tomatoes, cover tightly, and cook 20 minutes. Uncover and cook10 minutes to reduce liquid that will have accumulated. Serve hot or cold.
1 Eggplant, Cut In 1" or 2.5cm Cubes
2 Zucchini, Cut In 1" or 2.5cm Cubes
1 tablespoon Olive Oil
2 Onions, Coarsely Chopped
2 Peppers, Cut In 1" or 2.5cm Cubes
1 tablespoon Garlic, Chopped
2 Thyme, Sprig
1 Bay Leaf
3 Tomatoes, Cut In 1" or 2.5cm Cubes
1 package Cheese, Gruyere
Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly,3 minutes. With a wooden spoon, remove eggplant to colander. Next cook zucchini in skillet, stirring constantly, 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear. Add green pepper to skillet, and cook while stirring, 3 minutes.
Stir in garlic, thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring, 5 minutes. Add tomatoes, cover tightly, and cook 20 minutes. Uncover and cook10 minutes to reduce liquid that will have accumulated. Serve hot or cold.