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2 tbsp olive oil
2 garlic cloves minced
1 onion diced
1/4 tsp ground cumin
1/4 tsp ground corriander
1/4 tsp ground paprika
1 eggplant diced
1 zucchini diced
1 sweet pepper diced
hot peppers diced (base amount on your heat tolerance)
6 large tomatoes diced
bunch of fresh basil minced
bunch of fresh rosemary minced
salt & pepper to taste

In a dutch oven or large pot, add oil, garlic and onion.  Cook until onions are clear.  Add spices and cook for a few minutes to bring out full flavor.  Add eggplant, zucc and peppers and saute for about 5 mins. Stir to coat veggies with spices.  Add tomatoes and herbs.  Simmer for 20-30 mins.  Add salt & pepper as needed.

Eat warm with crusty bread or serve over pasta/rice.
NOTE:  can add or substitute most veggies.  Just remember to adjust cooking time as needed.  For example, if you add carrots, dice them and add them early so that they cook well.  You want all the veggies to be tender at the finish.

 

Added by: Lisa Greenwood on 9/23/2009 11:28am


Featured product(s): Eggplant,
Background ingredients: Carrots, Herbs, Tomatoes, Bread, Rice, Tomatoes, Onions, Hot Peppers, Garlic, Pasta,