INGREDIENTS
(for 8 servings)
eggplants
6 roma tomatoes
2 zucchinis/courgettes
2 tablespoons olive oil
2 onions, diced
6 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, slicedsalt, to taste
pepper, to taste
Herb Seasoning
2 bay leaves
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil
PREPARATION
1. Preheat the oven at 190ËšC.
2. Slice the eggplants, tomatoes, squash, and courgettes/zucchinis, then set aside.
3. Heat the olive oil in pan or pot over medium-high heat. Stir the onion and bell peppers until soft, about 10 minutes. Then add the tomatoes, garlic, thyme and bay leaves. Season to taste with salt and pepper and let simmer for 30/45 mn.
4. While the onions and bell peppers are cooking, cook the eggplant and courgettes/zucchinis aside with olive oil for 15 minutes until soft. Then add it to the tomato preparation and simmer for 10 minutes on low heat.
5. Serve while hot as a main dish or side.