How To Cook Summer Pot With Eggplant, Zucchini And Tomatoes - Recipe
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Summer pot with eggplant, zucchini and tomatoes". Delicious recipe.
Ingredients :
5 tablespoons olive oil
- 1 large eggplant
- 3-4 medium zucchini
- 1 onion
- 2 cloves garlic
- 2 sprigs of fresh thyme
- 1 bay leaf
- 3-4 medium tomatoes
- 1 red pepper
- fresh basil for sprinkling
Method of preparation :
Cut the vegetables into cubes. Add salt to the eggplant and leave for 10-15 minutes to separate the bitter taste. Wash and dry.
Fry the eggplant in 2 tablespoons of olive oil until browned on high heat. Transfer to a plate.
Add 2 more spoons of olive oil in the same bowl and fry the zucchini seasoned with salt and pepper until they start to brown and soften - about 5-6 minutes. Put them next to the eggplant.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Fry the onion (season) for about 6-8 minutes until browned and softened. Add garlic, thyme, bay leaf and stir. After a minute, add the tomatoes and peppers, add the eggplant and zucchini.
Stir and simmer the dish under a lid for 20 minutes on low heat (if you want the vegetables to be softer, continue cooking, you can let them simmer for up to 90 minutes, but check them regularly).
Remove the spices and sprinkle with chopped fresh basil leaves before serving.
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