Onion sweetens food and I prefer this to be not too sweet, but you can add extra onion if you like it sweeter.

• 2 large eggplants, peeled, sliced 1/2 in. thick;
• 2 large zucchini, sliced 1/2 in. thick;
• Salt
• 3/4 cup olive oil;
• 1 large onion, peeled, thinly sliced;
• 4 cloves garlic, crushed
• 3 large tomatoes, peeled, seeded;
• 2 large peppers, seeded, thinly sliced;
• Bouquet Garni of parsley, thyme, bay oregano, basil, or 1/2 tsp each dried

Method

Sprinkle eggplant and zucchini slices with salt. Put into a colander and cover with a weighted plate for about an hour to drain away liquid.

Heat the oil in a heavy-bottomed skillet and saute the onions over a medium flame until translucent and soft, but not caramelized.  Stir in garlic ONLY after onions are softened.  Cook just to blend in flavors, about 4 to 5 minutes.

Add tomatoes and peppers and cook for another five minutes.

Remove eggplant and zucchini from colander and pat dry with paper towels.  Add to saute pan with the bouquet garni and cook, covered, over medium-low heat for about 1 hour. It should be very moist at this point. If you'd like it dryer, cook uncovered until it suits you.

Contributor: Junior Trimmer         back to zucchini article and zucchini recipes

 

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