wow…it’s been a while. thankfully i’m starting back with something easy, but delicious. i got this from norecipes.com, 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: