04-15-2005, 01:09 PM
1/2 cup extra-virgin olive oil
1 yellow onion, diced
1 large eggplant, skinned and diced
3 zucchini, diced
1 teaspoon minced garlic
1/2 cup crushed tomatoes (from a can)
1/2 cup diced fresh tomatoes
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon rolled and thinly sliced fresh basil leaves
In a large skillet, heat 6 tablespoons of the oil over medium-high heat. Add onion and cook until translucent. Add eggplant and cook until it begins to soften. Do not overcook, as it will become mushy. Scrape vegetables into a bowl and set aside.
Place pan back over medium-high heat and add remaining 2 tablespoons oil. Add zucchini and cook until it begins to soften. Add garlic. Cook for 1 minute. Remove and add to eggplant. Place pan back on stove; increase heat to high; add crushed tomatoes, diced tomatoes, salt and pepper. Cook about 3 minutes, until tomato pieces soften. Add to eggplant mixture. Add basil.
Can be served hot, cold or at room temperature.
Serves about 8.
1 yellow onion, diced
1 large eggplant, skinned and diced
3 zucchini, diced
1 teaspoon minced garlic
1/2 cup crushed tomatoes (from a can)
1/2 cup diced fresh tomatoes
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon rolled and thinly sliced fresh basil leaves
In a large skillet, heat 6 tablespoons of the oil over medium-high heat. Add onion and cook until translucent. Add eggplant and cook until it begins to soften. Do not overcook, as it will become mushy. Scrape vegetables into a bowl and set aside.
Place pan back over medium-high heat and add remaining 2 tablespoons oil. Add zucchini and cook until it begins to soften. Add garlic. Cook for 1 minute. Remove and add to eggplant. Place pan back on stove; increase heat to high; add crushed tomatoes, diced tomatoes, salt and pepper. Cook about 3 minutes, until tomato pieces soften. Add to eggplant mixture. Add basil.
Can be served hot, cold or at room temperature.
Serves about 8.