Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8
Ingredients
- 1 medium onion
- 4 cloves garlic, minced
- 4 medium tomatoes
- 1 medium green bell pepper
- 1 medium red bell pepper
- 2 medium zucchinis
- 2 medium eggplants
- 1 bay leaf
- 1/4 tsp oregano
- ¼ tsp thyme
- 1 tsp granulated sugar (optional)
- 8 tbsp of extra virgin olive oil plus more if needed
- salt and pepper to taste
Instructions
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First wash all the vegetables and start cutting them.
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Cut the tomatoes into small pieces and set aside.
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Dice the bell peppers (red and green). Set aside.
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Dice the eggplants then set aside.
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Dice the zucchinis and set aside.
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Finely chop the onions and set aside
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Place a frying pan with about 2 tablespoons olive oil, over medium high heat.
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Put the onions in the pan and cook for about 3 to 5 minutes or until tender. Place the onions in a saucepan.
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Use the same frying pan and add 2 tablespoons of olive oil. Place it over medium high heat.
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Toss in the diced red and green bell peppers and let cook for about 5 minutes, stirring frequently. Place the precooked bell peppers in the saucepan, over the onions.
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Do the same thing with the zucchinis and eggplants by sauteing each vegetable individually in olive oil (2 tablespoons for each) for about 5 minutes. Place the sauteed zucchinis and eggplants in the saucepan with the onions and bell peppers.
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Place the saucepan over medium heat.
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Add the tomatoes, minced garlic and sugar to the saucepan with the rest of the vegetables.
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Add the bay leaf, oregano, thyme and season with salt and pepper to taste. Mix everything well.
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Put the saucepan cover on and reduce the heat to low then let simmer for about 45 minutes.
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Serve hot or cold.
Recipe Notes
- You can add extra virgin olive oil as needed while precooking the vegetables.
- The add of the sugar is to cut the acidity of the tomatoes.
- you can use any aromatic herb that you prefer (preferably fresh).