Ingredients

  • 4 medium eggplants
  • Salt, pepper and fresh thyme to taste
  • 1 red pepper
  • 1 green pepper
  • 4 onions
  • 6 big ripe tomatoes
  • 6 zucchini
  • 3 cloves garlic
  • 4 stems fresh parsley, chopped
  • ½ cup chopped fresh basil
  • Olive oil
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      234 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 16 grams dietary fiber; 25 grams sugars; 8 grams protein; 35 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. Slice the eggplant and salt it lightly. Set aside for a half hour, then wipe the salt off with a paper towel. Cut the peppers lengthwise into strips. Slice the remaining vegetables. Add enough olive oil to fill the bottom of a heavy pot 1/8-inch deep. Add the onions and cook on a low flame until soft but not brown. While stirring, add the zucchini, eggplant, tomatoes, basil and thyme. Cook for 45 minutes to an hour on low heat. Serve hot or cold.

Dining and Cooking