WebChop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces. Finely chop onion and garlic. Heat oil in a skillet over medium heat, add onion and sauté for …
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WebCook the zucchini for about 3-4 minutes until crisp-tender. Remove the zucchini and add to the eggplant. Dice the onion and red pepper and add to the large non-stick skillet. …
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Web2 medium zucchinis, diced in 1/2 inch pieces. 1) Here's the quick and easy way to make this dish: combine all the ingredients from steps 1-4 in a large pot (at least 4 quarts), bring to …
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WebPlace a large pan that holds at least 5 to 6 quarts/litres, over medium heat and add the olive oil. Feel free to add more olive oil if you like ;O) (If you are wanting to keep the recipe oil …
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WebStir in onion and garlic and cook until fragrant – about 2-3 minutes. Stir in the red bell pepper cubes, and cover the pot. Reduce heat to low-medium heat, and cook for 2-3 minutes. …
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WebIn a 4-quart dutch oven or saucepan, spray a pan with cooking spray. Cook the onion and the garlic on low heat until soft, 5-6 minutes, do not let garlic burn. Add eggplant, …
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WebPreheat the oven to 392° C (200° C). Heat the olive oil in a large skillet and sauté the onions for 2-3 minutes until translucent. Then add the garlic and sauté for another minute. Now …
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WebDrain and let cool. Cook the Onion, Garlic, and Eggplant: Heat a large skillet over medium heat and pour in olive oil. Sauté the onion and garlic with salt for about three minutes. …
WebInstructions. Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan) In a medium mixing bowl, combine the crushed …
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Webingredients. Units: US. 1 (1 1/2 lb) eggplants, unpeeled,cubed. 1⁄2 lb zucchini, unpeeled,cubed. 1 medium onion, cut in wedges. 1 lb fresh tomato, peeled and cut in …
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WebAdd olive oil and 1/8 tsp red pepper flakes. Heat skillet to medium low then place onions in skillet. Saute for 5 minutes till soft and translucent. Add no-salt seasoning, garlic and …
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WebTransfer to a plate and set aside. Heat another 1 Tbsp (15 ml // adjust if altering number of servings) of oil in the same pan over medium heat. Add the zucchini, bell pepper, onion, …
WebAdd tomato, thyme, olives, remaining salt and all the pepper, and mix. Once the mixture is hot, reduce heat to a low simmer. Braise: Cook for 20 – 25 minutes with the pot lid off, …
WebStep-by-Step Instructions. Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring …
WebMeanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the …
WebOnce the eggplant is nicely browned, add all vegetables back to the pot. Add tomatoes, bay leaf, thyme, oregano, lemon strips and fresh ground pepper. Stir well and bring to a …
WebStir in thyme and red pepper flakes for about a minute to release flavors. Add eggplant and tomatoes, briefly stirring until mixed. Bake: Transfer pot to oven. Bake uncovered until …