This recipe is a simplified version of the classic French method.
- 2 medium eggplants – sliced ¼ inch thick medallions
- 2 medium yellow onions – chopped
- 4 bell peppers (2 each green and red) - chopped
- 3 zucchini – sliced ¼ inch thick medallions
- 4 cloves garlic – minced
- 4 large tomatoes – seeded and chopped
- Fresh basil – approximately 20 leaves
- ½ cup fresh parsley – chopped
- Olive oil
- Salt and pepper
Peel the eggplant and cut into ¼ inch thick medallions. Place in a bowl and toss with salt. Let stand for 30 minutes (allowing the bitter oils to be released), rinse, and pat dry. Then 2 or 3 at a time, depending on your size of pan so that each one lays flat, sauté the eggplant, on medium-high, in hot olive oil about 1-2 minutes each side to brown lightly. Remove to a dish with paper towels (to absorb the oil). Continue until all of the eggplant slices have been browned. Eggplant is very absorbent, you will need to add oil throughout the frying process.
In a large stock pot, heat a little olive oil on medium heat. Add the onions and peppers and sauté until tender. While heating, chop and add the zucchini and stir. At this point the eggplant should be cool enough to handle. Chop the eggplant into large pieces and add to the pot. Continue to add the remaining ingredients.
Turn your heat to low, and cover the pot. Stirring occasionally, allow the ingredients to simmer and the flavors to meld together – approximately 40 minutes.
To add heartiness to the meal, serve over your favorite pasta.