I’ve never made this before, but I saw it in my Google Reader and it just looked so good! I love vegetables so I was excited to make this. It turned out really great but made A LOT! The original recipe says it serves 4. I say it would serve 6 as a side dish. I just slightly adapted this, adding the crushed red pepper like Andrea suggested and using herbs de province instead of fresh thyme, which is hard to find in Moscow. This is a great recipe for fall!
adapted from Bella Eats who adapted from The Joy of Cooking
veggie broth or water
2 medium eggplants, peeled and cut into 1-inch cubes
2 medium zucchini, cut into 1-inch cubes
4-5 large cloves of garlic, minced
1 large onion, diced
2 large bell peppers, red, yellow or orange, cut into 1-inch squares
1-1/2 cups chopped and seeded fresh tomatoes
2 teaspoons herbs de province
2 bay leaves
salt + pepper
1/4 teaspoon crushed red pepper flakes
1. After peeling and chopping your eggplant, place it in a colander and sprinkle with course sea salt. Let sit for 30 minutes to release some of the liquid, rinse well and pat dry.
2. Heat the veggie broth or water over high heat and add the eggplant and zucchini. Saute’ for about 8 minutes, then add the garlic. Continue cooking for another 2-3 minutes until the veggies are golden and just tender.
3. Remove the vegetables from the pan and reduce the heat to medium-high. Spray a bit of olive oil spray and add the onion and bell pepper. Cook for 8-10 minutes until the veggies are just tender but not browned. Add a little water to the pan to help keep it from sticking. Season with salt and pepper to taste.
4. Add tomatoes, thyme and bay leaf. Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant mixture and cook until everything is tender 10-20 minutes. Taste and adjust your seasonings.