Wednesday, August 6, 2008


yield: 10 1/2-cup servings

2 Tbsp olive oil
3 cups chopped onion
5 cups (1-inch) cubed peeled eggplant (about 1 pound)
2 cups (1/2-inch) cubed zucchini (about 1/2 pound)
1 cup chopped red bell pepper
1 1/2 Tbsp minced garlic (about 7 cloves)
2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp salt
1 tsp sweet smoked paprika
1/2 tsp pepper

1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and pepper; cook 1 minute.

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