Provence stew of peppers, eggplants, tomatoes and zucchini.
Serve hot or cold.
1/2 Cup virgin olive oil
1 Pound finely sliced onions
1 Pound of tomatoes (skinned, de-seeded and chopped) or can of peeled plum tomatoes in their juices
1 Pound eggplant cut into 1-inch cubes
2 Cloves of garlic, peeled and crushed
8 Coriander seeds, crushed
3 Sprigs of parsley, bay leaf, sprig of thyme and marjoram tied together
Salt and pepper
1 Pound zucchini in 1-inch thick slices
Chopped basil and/or parsley
Heat oil gently, add onions and cook until soft. Add tomatoes, cool until yielding juices. Add eggplant, peppers and flavorings. Cook gently on top of stove or in preheated 350 degree oven for 45 minutes. Add zucchini and cook 45 minutes more. Drain off juices and boil to reduce to syrupy liquid. Pour over vegetables, adding chopped basil or parsley.
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