3 1/2 lbs tomato, peeled
and de-cored
3 cups sliced eggplant (2)
2 cups sliced zucchini (2)
3 cups sliced bell peppers (2-3)
2 1/4 lbs chopped onion
6 cloves garlic
Herbes de Provence (basil,thyme, parsley)
Olive oil
Salt, pepper
Small can tomato paste
1. Peel and drain the tomatoes (don't
mind the seeds): cut out the stem cores; To peel, drop
the whole tomatoes into boiling water for 2 minutes.
Remove into a collander and rinse with cold water. The
skin should split for easy removal; otherwise, make an
X cut in the top, then peel off the skin.
2. Chop the onion and garlic. Clean
the bell pepper and cut into small strips.
3. In a large cooking pot with thick
bottom, put in olive oil, onions and chopped garlic.
Add in the bell pepper. Cover to keep in the moisture.
Cook for 20 minutes, stiring frequently; add olive
oil as necessary to prevent singing.
4. Add the peeled tomatoes and herbs
de Provence. If you don't have good garden tomatoes with
flavor, add a small can of tomato paste. Stirr well and
cook for another 15 minutes.
5. Cut the eggplant into rondelles.
Cut the unpeeled zucchini into rondelles (circular slices).
6. Add the eggplant and zucchini
to the pot. Cook for about 30 minutes more, stirring
occassionally.
Remove any
excess oil on top. Serve hot or cold with French bread,
rice, or couscous. Can keep refrigerated for several
days.
