2 zucchinis, diced
1 eggplant, diced
1 red pepper, peeled and diced
3 tomatoes, peeled, seeded and diced
2 onions, diced
1 garlic clove, minced
1 tsp fresh thyme
1/4 cup olive oil
Salt and pepper
In a pan, warm up the olive oil, add the onions, salt and pepper and cook until lightly caramelized, around 5 minutes. Add the garlic.
Add the eggplant and the thyme. Cook until the eggplant is partially cooked, stirring occasionally, about 5 minutes.
Add the peppers and the zucchinis. Cook for an additional 5 minutes.
Add the tomatoes and stir well to blend.
Let it simmer for 10 minutes. Add salt and pepper to taste.
Yield: 4 servings.
Preheat your oven to grill.
Place the whole peppers on a sheet pan and put in the oven.
Grill each side of the peppers until the peppers are charred.
Remove from the oven and cover with aluminium foil or place into a sealed container, set aside until the peppers are cool enough to handle.
Remove the stem, the seeds and the skins.
Store in fridge for up to 2 weeks.
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