by jrmac37

wow…it’s been a while.  thankfully i’m starting back with something easy, but delicious.  i got this from, a great site that i’m happy i ran across.




  • 1/3 cup extra virgin olive oil (i didn’t measure, i just used what i needed)
  • 5 large cloves garlic (55 grams), roughly chopped (i didn’t add this because i didn’ t have any on hand)
  • 2 large onions (500 grams), sliced (i rustically chopped them)
  • 2 medium red bell peppers (120 grams), cored, seeded and sliced (also, rustically chopped)
  • 6 medium tomatoes (700 grams), cored and cut into 8 pieces (sans tomatoes, used tomato sauce at the end to top)
  • 3 medium Japanese eggplants (400 grams), cut into 1/2-inch thick rounds (i used 2 medium regular eggplants)
  • 3 medium zucchini (700 grams), cut into 1/2-inch thick rounds (i used 6 smaller zucchini)
  • 1/4 packed cup flat leaf parsley roughly chopped (totally forgot this step)
  • 1/4 packed cup basil roughly chopped (basil plant died, none left)
  • 6-8 sprigs thyme (yippee! something i had on hand!)
  • 2 teaspoons salt to taste (yes please!)
  • I also added in: 6 thinly sliced carrots and a few sticks of rosemary

however the recipe tells you to do things, feel free.  i did the onions with herbs/olive oil first then added in the sliced carrots; covered and let it all mellow together.  in a different pan i cooked up the peppers, then added to the carrots and onions.  in a different pan i did the zucchini and eggplant at different times.  at the end, i put everything back in the same pan and let everything marry together nicely; pulling out the stems and sticks from thyme and rosemary.  i did not rush anything.  i had all afternoon to make this and i made sure to make use of my afternoon.

served over polenta; topped with pasta sauce and a little fresh grated parmesan cheese.

image, recipe from below:

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