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Ingredients (nutrition)
- 1/2 cup olive oil
- 1 kg chopped onions
- 6 chopped garlic cloves
- 700 g thinly sliced bell peppers
- 1 1/2 kg chunk tomatoes
- pinch of basilica, parsley, thyme (Herbes de Provence)
- salt and freshly ground black pepper to taste
- 700 g chunk eggplants
- 500 g chunk zucchini
- 140 g tomato paste
Cooking Instructions
- Prepare a large cooking pot and put in olive oil. Add in onions and garlic.
- Stir in bell pepper and tomatoes.
- Add in Herbes de Provence, salt, pepper, eggplants, zucchini and tomato paste.
- Stir frequently until the ingredients mix well.
- Slowly cook for 1 1/2 hours and serve.
Servings: 12
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