Ingredients
4-6T extra virgin olive oil*
1 diced medium yellow onion
1.75# chopped heirloom (juicy) tomatoes**
1.25# cubed bite-size skinny egg plants (Japanese or Chinese)
1# cubed bite-sized zucchini
1 diced bite-sized yellow or green bell pepper
5 smashed garlic
1T fresh diced thyme leaves
3T julienne fresh basil
3/4t sugar
Pinch dried red pepper flakes
Salt and pepper to taste
Nutrition
Dish totals
8 servings
Per serving 153c, 14k, 3p, 5f
Nutrition from OnceUponAChef
Directions
First, wash and cut up all the veggies and herbs. Measure the spices and seasonings. We will sauté each veggie seperately and then combine and simmer so it becomes a stew of wonderful flavor, color, and texture.
2) Heat large pan, add 3T oil. Add the eggplant and season with 1/4t salt. Cook until soft and starting to brown. Transfer to a bowl and set aside.
3) In same pan, add 1T oil and once hot cook zucchini until tender. Season with 1/4t salt and transfer to the bowl and set aside.
4) In same pan add 2T oil and cook onion and bell pepper until onions are translucent. Then add the garlic and continue cooking until you smell the garlic.
5) Now start to combine into the pot by adding the tomatoes + juices, tomato paste, thyme, sugar, crushed red pepper flakes, and 3/4t salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce.
6) Add the cooked eggplant to the pan and bring up to a gentle boil, then reduce the heat and low simmer covered, until the eggplant is soft. Add the zucchini and cook until just warmed through.
7) Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm.
8) If you want it more soupy, add 1/2C broth but not too much.
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: pepper, eggplant, tomatoes
[O] Oxalate Avoidance: tomatoes
[x] Purine Avoidance:
[x] Allergies: TOMATO
Comments
*Try to use less oil, actually just use what you need to cook the veggies so this number is a “not to exceed” number.
**For ease you can used Pomi crushed tomatoes that will be skinless and seedless and makes the sauce you want.
This can be served warm or chilled.
Leftovers can be stored in the fridge in an airtight container for up to 5 days. This can also be frozen and warmed up in the microwave.
