Ingredients

  • 1 onion
  • 1 green pepper
  • 1 red pepper
  • 2 tomatoes (ripe)
  • 2 eggplants
  • 1 zucchinni
  • 1 garlic clove
  • 4 tablespoons olive oil
  • salt (flavored with oregano, mint, and garlic)
  • 1 sprig lemon thyme

Directions

  1. Heat olive oil in a large saucepan.
  2. Add finely chopped onion and diced peppers.
  3. Simmer over low heat for 10 minutes.
  4. Add peeled, cored and diced tomatoes.
  5. Cover pan and cook for 10 minutes.
  6. Dice eggplant and zucchini.
  7. Add the eggplant, zucchini and garlic to the pan.
  8. Stir gently so vegetables remain intact.
  9. Simmer for about 45 minutes over low heat.
  10. Season with salt and thyme.
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