- Eggplants - Zucchini - Bell peppers - Yellow onion - Ripe tomato - Garlic - Peeled tomatoes - Olive oil – A bouquet garni (thyme, oregano and rosemary - see instructions in post). In the absence of fresh herbs, use 2 tbsps of Herbes de Provence. - Basil
– Chop all the vegetables into small cubes (about ½ an inch) and keep separate. (see below for instruction on how to dice an eggplant) – Prepare your bouquet garni (see above for instructions) – Take the time to sautée each vegetable individually. First sautée the eggplant. Heat ½ tbsp of olive oil, add a pinch of salt and sautée until it becomes brown and soft. Remove from pan and set aside.
– Repeat the same process for the zucchini and peppers. Add ½ a tbsp of olive oil and a pinch of salt to each to new vegetable. – Sautée the zucchini until soft. Remove from pan and set aside. – Next, sautée the peppers until soft. Remove from pan and set aside. – Now, you can use your dutch oven. Place over medium high heat on the cooktop. – Add a tbsp of olive oil then the onions and the garlic and the bouquet garni. Sautée until translucent.
– Add in the fresh, diced tomato. Stir and allow to simmer for 2 minutes until the juices come out of the tomato. – Toss in the sautéed eggplant, pepper and zucchini. – Empty the can of peeled tomatoes into the pot. Bring up to a simmer and break up the pieces with your spoon. – Stir, then cover the dutch oven.
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