Ingredients1 h 17 m servings 323
- 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 35.2 7.5 0 144 Full nutrition
ReviewsRead all reviews 3
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...
Yes, will make it again. Didn't use tomato puree, might addnit and squash next time