• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 200
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Course
  • Allergens:none
  • Seasons:summer,fall
  • Cuisines:
  • Courses:dairyfree,quickeasy

Recipe Description

Savor the essence of summer with this delightful blend of zucchini, eggplant, bell peppers, and tomatoes, all simmered to perfection in a herbed tomato sauce. A heart-healthy choice that brings the vibrant flavors of the French countryside to your table.

Ingredients

  • 2 medium zucchinis, sliced
  • 1 large eggplant, cubed
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 tomatoes, chopped
  • 3 cloves of garlic, minced
  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste
  • Fresh basil for garnish

Steps:

  1. Heat olive oil in a large pan over medium heat.
  2. Add garlic and onion, sauté until soft.
  3. Add bell peppers, zucchini, and eggplant, cook for about 10 minutes.
  4. Stir in tomatoes, tomato paste, thyme, rosemary, salt, and pepper.
  5. Cover and simmer on low heat for 30 minutes, stirring occasionally.

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Vegor “The scientist”

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