Serve this over pasta, baked potatoes,
chicken strips or pork tenderloin.
Double the recipe, it freezes well. It is good hot, cold or room temperature.
Salting and draining the eggplant with help to get rid of the bitterness you can
sometimes get with eggplant.
Don't worry about perfection when chopping the vegetables for this dish. Roughly
cut is best but you don't want little pieces.
2 medium onions chopped
red pepper chopped
1 T. garlic minced
1 eggplant cubed
3 medium zucchini cut in 1/2 inch slices and halved
2 C. crushed tomatoes
2 T. fresh parsley chopped
1 t. dried basil
1/2 t. oregano
2 large tomatoes peeled and chopped
3 T. red wine vinegar
2 T. sugar
1/2 t. salt
fresh black pepper
Place cubed eggplant in a strainer and salt it. Let it set for 20 minutes. Blot
with a paper towel.
Heat the oil in a large skillet. Add the onions, peppers and garlic. Saute for 3
- 4 minutes. Add the eggplant, zucchini, crushed tomatoes, parsley, basil and
oregano. Simmer for 10 minutes.
Add the remaining ingredients and simmer another 15 minutes over low heat.