3 1/2 pounds tomatoes, peeled and coarsely chopped
8 larges cloves
1 cup Italian parsley, chopped
1 cup fresh basil leaves, rough chopped
1 cup olive oil (more may be needed)
2 pounds eggplant, sliced
2 1/4 teaspoons salt
2 larges onions, thinly sliced lengthwise
3 assorted bell peppers (green, red, yellow, and/or orange), cored, seeded and thinly sli
3 mediums zucchini, sliced
3 mediums yellow summer squash, sliced


In a large heavy saucepan, combine tomatoes, garlic, parsley and approximately 1/3 cup olive oil. Bring to a simmer and, stirring occasionally, cook until tomatoes start to break down. About 30 minutes.
Toss sliced eggplant in a colander and sprinkle with salt. Let stand in sink for 30 minutes.
Heat 2-3 tablespoons of olive oil in a large skillet. Over moderate heat, cook onions until softened and caramelized. Transfer onions to a bowl and set aside.
In the same skillet, heat another 2-3 tablespoons of olive oil and cook peppers until also softened. Transfer to the bowl with onions.
Heat another 2-3 tablespoons of oil and saute the zucchini and yellow squash until softened, then transfer to the vegetable bowl.
Pat eggplant with paper towels. Add another 2-3 tablespoons of oil and over medium heat cook the eggplant until softened. About 10 minutes.
Add all the vegetables to the tomato sauce, season with salt and pepper, and simmer covered, for about an hour. Stir occasionally.




Can be made up to 2 days ahead of time. Delicious served warmed or at room temperature, as a side dish or a main entree.

Vegetables can be coarsely chopped or sliced thin. Since the vegetables in this recipe are cooked separately they can be layered in a dish (Julia Child-style), instead of mixed together.

Herbes de Provence are also delicious added to this dish.


4.0 servings


Friday, December 10, 2010 - 1:02am


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