Hello everyone ! First post here…
Ingredients :
– Aubergine (2)
– Zucchini (2)
– Onion (2)
– Bell Pepper (2)
– Tomato (a big can, it's easier)
– Oil (I used cheap neutral for cooking but olive won't hurt, it's just expensive)
– Garlic (2 cloves)
– Herbs : rosemary, thyme (additionally one laurel leaf)
Prep :
You can peel the bell pepper but I don't mind the skin
Cut the aubergine, and bell pepper in bits (the size of a toe or something, you'll figure it out 😉
Dice the onion
Cut the zucchini in ~5mm thick pieces
Cooking :
Cook the aubergine and bell pepper in oil with salt, until they are not fully cooked but almost there (like 20 minutes ?). Add the onion and cook another (10 minutes ?), add the zucchini and cook another (10 minutes ?). When you feel like everything is okay (I like to keep the zucchini slightly al dente) add your crushed tomatoes, garlic and herbs (a shit ton). Fill the empty tomato can with water and dump it in the pan
Simmer on medium/low heat for a long time
Kill the heat when it's done : if you like the taste, it's not watery and the vegetables are mushy with some bite from the zucchini. If you love garlic you can crush a raw clove in the mix after cooking
I would recommend eating it the next day (any tomato dish is better after sitting for 24 hours imo). It is great to accompany anything but I love to just eat it on it's own
Pros will say you should cook every vegetable separately but I feel like it's a long enough recipe as is and everything ends up in tomato sauce for an hour anyway 😅
by Easy_Turn1988