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Ingredients1 h 17 m servings 323 cals
Original recipe yields 6 servings
- Pour olive oil in a large pot and heat over high heat. Add onions and garlic and saute for 2 minutes. Lower the heat and add eggplant, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
- Remove the lid. If there is still a lot of liquid, continue cooking for another 30 minutes uncovered. If the amount of liquid looks right, put back the lid and cook for 30 more minutes.
- Cook's Note:
- My children are not very fond of the eggplant skin, so sometimes I peel the eggplants for this dish.
Per Serving: 323 calories; 19.9 g fat; 35.2 g carbohydrates; 7.5 g protein; 0 mg cholesterol; 144 mg sodium. Full nutrition