Ingredients1 h 20 m servings 323
- Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
- Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.
- 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 35.2 7.5 0 144 Full nutrition
ReviewsRead all reviews 8
Made this for dinner and it was wonderful! A few hints that might be helpful: this makes A LOT! I cut the recipe in half and it still required me to use my large (14”) iron skillet to fit every...
This was a delicious recipe. I followed the directions with the addition of the tomato puree. Like someone else mentioned, it does make quite a bit, but tastes even better when the flavors have...
I add like double the amount of herbes de provence and I add a dash of basil.
Thanks for confirmation this can be done "authentically" in a pot, rather than baked. What a relief. I always improvise but the ingredients and prep here are a good basis for that. Personally...
This is an amazing recipe for a next day meal. I like it best when the spices have a chance to really penetrate into the dish. Wonderful over green rice (made with basil to make it green).
So very close as to i have been making this for many years. I have made this once before and I enjoyed it very much. I made it again and it is very good. The flavors work well together. I start...
Yes, will make it again. Didn't use tomato puree, might addnit and squash next time