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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WEBInstructions Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened. Add the eggplant, zucchini, and bell peppers.
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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WEBPlace a large skillet on the stove. Add 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. …
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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 …
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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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WEBInstructions. In 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 …
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 …
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. …
WEBReturn the eggplant, squash, and zucchini to the pot and add 2 tablespoons of fresh thyme leaves and 3 tablespoons of red wine vinegar. Cook at a gentle simmer for 15 minutes, …
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 …
WEBHeat some of the olive oil in a Dutch oven over medium-high heat. Add the eggplant, reduce to medium heat, and brown the eggplant. Transfer it to a bowl. Refresh the oil if needed, …
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, …
WEBHeat oil in a large saucepan and saute onion, garlic, bell peppers and eggplant until tender, about 15 minutes. Add tomatoes and basil, cook about 10 minutes. Add pepper and …
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 …
WEBPreheat oven to 350 degrees F. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to …
WEBAdd eggplant and remaining 2 tablespoons of olive oil. Saute for another 5-7 minutes, stirring occasionally. Add zucchini, tomatoes, balsamic vinegar, sugar, Italian seasoning, …