Update my dinner status, I'm making this tonight.
12 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 1 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Rinse all vegetables, blanch tomatoes to remove the skin (first make a small cross cut at the bottom of the tomato through the skin), then crush or chop. Remove skin from eggplants and
zucchini. Cut lengthwise in quarters and cube both (about 1 inch in thickness). Cut red bellpeppers, remove the seeds and chop into 1 inch by 1 inch pieces or close to it.
Sauté zucchinis for 3 -4 minutes in olive oil, remove from skillet and place in a large mixing bowl, set aside. In the same skillet sauté eggplant for 4 -5 minutes then remove and add to the zucchinis. Now sauté the red bell peppers in the same skillet (you will have to add a little more oil), for 3 – 4 minutes. Remove peppers and add to the mixing bowl with the zucchini and eggplant. Lightly mix zucchini, eggplant and red bell peppers and now is the time to add your salt and pepper.
Add onions to the skillet and sauté until onions start to caramelize then add your 8 cloves of garlic. When you can smell the aroma of the garlic fill your kitchen with love add fresh ripe tomatoes and continue sautéing on medium heat for 2 minutes before adding your optional sun dried tomatoes,
otherwise continue cooking tomatoes for 10 minutes.
At this point you can add the vegetable mixture of zucchini, eggplant and red bell peppers stir and let simmer for a good 20 minutes or until all vegetables are tender to your liking.
I serve this over rice for a fabulous side dish to any meat entrée.
