3 tablespoons olive oil
1 medium yellow onion, peeled, chopped
3 cloves garlic, minced
2 green bell peppers, sliced in 1/2-inch strips
2 medium zucchini, sliced in 1/2-inch rounds
2 small eggplant, sliced in 1/2-inch rounds
4 large tomatoes, peeled, chopped
2 teaspoons dried thyme
1 1/2 teaspoons salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley or basil
Heat oil in a Dutch oven or deep skillet. Cook onion over medium-high heat until golden, about 5 minutes. Add garlic and cook 1 minute longer. Reduce heat to medium-low, add peppers, and cook until beginning to soften, about 5 minutes. Add zucchini, eggplant, tomatoes, thyme and salt. Cook, covered, until cooked through, about 30 minutes, stirring occasionally. Season with additional salt, if desired, and black pepper to taste. Serve warm or at room temperature, sprinkled with fresh parsley or basil.
Serves 4.
From “Prevention,” September 2009.
