Ingredients
- 1 medium eggplant, skin on, sliced 1/2 inch slices
- 1/4 cup coarse salt
- 1 large onion, peeled, sliced 1/4 inch slices
- 3 large garlic cloves, coarsely chopped
- 1 (398 ml) can Mexican stewed tomatoes
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried ground rosemary
- Salt and pepper to taste
- 1 medium green pepper, chopped
- 1 medium red pepper chopped
- 2 small zucchini, sliced 1/2 inch pieces
How to Make
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Step 1: Place the sliced eggplant slices on paper towels, sprinkle with salt place paper towels over the slices and let them sweat for 1/2 hour, rinse off the salt and dry and dice the eggplant into 1 1/2 inch pieces
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Step 2: Lightly spray a skillet with olive oil, over medium heat saute the onions and garlic until the onion is limp and the garlic lightly browned
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Step 3: Add the eggplant, tomatoes, basil, rosemary, salt and pepper. Cover and simmer for 45 minutes
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Step 4: Add peppers and zucchini, cover and simmer for a further 15 minutes
We hope you enjoy this recipe!
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