4 Tbsp. olive oil (or more if you’re not afraid)
1 large onion (Vidalia or Spanish, or any other sweet onion), coarsely chopped
1 yellow or red bell pepper, coarsely chopped
4-6 cloves garlic, peeled and left whole
1 eggplant, cut into large cubes (peeled if you prefer)
3 or 4 zucchini or vegetable marrow, cut into large cubes
1 can tomatoes (diced or whole, chopped)
2 Tbsp. tomato paste
Salt and freshly ground pepper to taste
1 tsp. dried thyme or oregano or mix both (fresh is better for the herbs, about 1 tbsp leaves)
Optional: 1/2 cup fresh basil, chopped (I don’t use it, but you can add it for garnish if you like)
Directions:
In a large pot, heat oil over medium heat.
Cook onions, stirring occasionally, until soft and golden, about 5-7 minutes.
Add garlic and bell pepper; cook about 1 minute but be careful not to brown the garlic.
Add eggplant and zucchini; salt and pepper. Cook about 5 more minutes until vegetables start to soften.
Add can of diced tomatoes with juice, tomato paste and herbs.
Bring to a boil then reduce heat to low.
Cover and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes.
Uncover and continue cooking for another 5 minutes to reduce the liquid.
Remove from heat.
If using basil, stir in now (If freezing, leave out basil.)
Serve at room temperature – tastes even better the next day.
Serve with Toasted Pocket Bread Points for dipping:
Preheat oven to 350˚F.
Cut pocket or pita or Arabic bread in triangular shapes, with about 2 inch sides, like large tortilla chips for dipping.
Arrange in single layer on baking sheet and drizzle with good olive oil. Season with any seasoned salt you like, like garlic salt, seasoned salt, celery salt – or something like Mrs. Dash to reduce sodium.
Bake until crisp and brown (takes just a few minutes).
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