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Add a photoThanks to marthastewart
I am really trying to find a good recipe for this dish. it intrigues me.
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Ингредиенты
- 1 can (28 ounces) whole peeled tomatoes
- 6 tablespoons extra-virgin olive oil
- 1 large eggplant (1 pound), cut into 1-inch pieces
- Coarse salt and ground pepper
- 2 large yellow onions (1 pound total), diced large
- 1 head garlic, cloves smashed and peeled
- 2 bell peppers (any color), seeded and diced large
- 2 large zucchini (1 pound total), diced large
- 1 bay leaf
- 1 tablespoon fresh marjoram or oregano leaves
- 2 to 3 tablespoons red-wine vinegar
Инструкции
- Preheat oven to 350 degrees.
- Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
- Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid.
- In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
- Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer.
- Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper.
- Remove bay leaf before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1766g | |
| Calories 1132 | |
| Calories from Fat 745 | 66% |
| Total Fat 84.38g | 105% |
| Saturated Fat 11.85g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 366mg | 15% |
| Potassium 3697mg | 106% |
| Total Carbs 91.28g | 24% |
| Dietary Fiber 31.7g | 106% |
| Sugars 43.6g | 29% |
| Protein 18.26g | 29% |
