by Mugnaini on April 23, 2013 in Vegetables


Serves 6-8
Roasting Oven Environment


  • 2 large eggplants
  • 8 small zucchini
  • 4 bell peppers (mixed red/yellow/green), roasted and peeled
  • 3 cloves garlic
  • 1/2 cup extra virgin olive oil, plus more as needed
  • 2 sprigs fresh thyme, 3 inches long
  • 3 cups canned whole San Marzano tomatoes, with juices
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/2 cup fresh basil leaves


Peel the eggplants if skins are tough; otherwise leave unpeeled. Cut eggplants in half lengthwise and then quarter. Cut quartered sections into 2-inch-long pieces. Prepare the zucchini in the same manner. Cut the peppers into strips about 2–3 inches long. Cut the garlic cloves in half. Place a saucepan large enough to hold all of the ingredients in oven with the oil, garlic, and thyme. Heat and once browned, remove garlic and the thyme stems; add eggplant. Cook for 8–10 minutes, or until eggplant is lightly browned. Remove eggplant from pan and set aside in a bowl. Add zucchini to saucepan with additional oil as necessary, return to oven, and cook 6–8 minutes,or until lightly browned. Pull saucepan forward in oven, add eggplant to zucchini along with any accumulated juices in the bowl. Add peppers, tomatoes, salt, pepper, and basil; stir to combine. Cover and set back in the oven to cook for 20–30 minutes more.

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