- Source: Tologono, Louisville, Kentucky
1/2 cup extra-virgin olive oil
- 1 yellow onion, diced
- 1 large eggplant, skinned and diced
- 3 zucchini, diced
- 1 tsp minced garlic
- 1/2 cup crushed tomatoes (from a can)
- 1/2 cup diced fresh tomatoes
- 1 Tbsp salt
- 1 tsp black pepper
- 1 Tbsp rolled and thinly sliced fresh basil leaves
In a large skillet, heat 6 Tbsp of the oil over medium-high heat. Add onion and cook until translucent. Add eggplant and cook until it begins to soften. Do not overcook, as it will become mushy. Scrape vegetables into a bowl and set aside.
Place pan back over medium-high heat and add remaining 2 Tbsp oil. Add zucchini and cook until it begins to soften. Add garlic. Cook for 1 minute. Remove and add to eggplant. Place pan back on stove; increase heat to high; add crushed tomatoes, diced tomatoes, salt and pepper. Cook about 3 minutes, until tomato pieces soften. Add to eggplant mixture. Add basil.
Can be served hot, cold or at room temperature.Makes 8 Source:
Submitted by: Recipe Group Member
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