Servings: 6-8Prep Time: 15-20 min. Cook Time: 20 min.
3 Tablespoons olive oil
1 large onion, thinly sliced (Sweet onion works well)
4 cloves garlic, minced
1 small bay leaf
1 medium eggplant cut in 1/2″ cubes
2 small zucchini
1 red bell pepper
4 tomatoes, cored and chopped (Romas work best)
1 tsp. sea salt
1/4 c. shredded basil leaf*
2 Tablespoons red wine vinegar
1/2 tsp. thyme
*Basil can be shredded by folding large leaves and cutting in thin strips with kitchen shears.
Place olive oil in a dutch oven or small stock pot. Warm pan to medium and add onion, garlic and bay leaf. Stir for a few minutes to evenly cover veggies with oil and slightly soften.
Add eggplant and stir for 7-8 minutes. Stir in zucchini, red pepper, tomato, and salt. Turn down to medium low and simmer with lid on about 10 minutes.
Stir in basil, red wine vinegar, and thyme.
Submitted by: patrice on July 9, 2010