Ingredients for 4 to 6 people
-1 large or 2 medium eggplants
-1 medium zucchini,
-1 medium onion,
-2 medium tomatoes
-1 fresh thyme leaves,
-1 minced garlic
1/3 to 1/2 cup extra virgin olive oil
Salt and black pepper
Fresh parsley or basil leaves or , for garnish.
- Prep. Time → 10 min
- Cook Time → 25 min
- Level → Easy
1 1. Trim the eggplant and cut it into cubes. Rinse, drain and pat dry.
Put the oil in large skillet and turn heat to medium.
2. Add the eggplant, sprinkle with salt and pepper, and cook, until soft and golden, 15 to 20 minutes.
3. Add the zucchini and cook, until they soften, about 2 or 3 minutes.
4. Add the onion and cook . Add garlic and thyme and cook for 30 seconds.
5. Add the tomatoes and cook another few minutes.
Remove the pan from the heat and sprinkle with salt and pepper.
Garnish with the fresh herb, and serve immediately, at room temperature, or chilled.