This savory, rich vegetable dish is colorful, filling, and really lets you eat with your eyes first--it's beautiful when the veggies mix together and when topped with bubbling cheese on top, it's quite the showstopper.
Course
Main Dish
Cuisine
French
Prep Time20minutes
Cook Time45minutes
Total Time1hour5minutes
Servings6people
Ingredients
2large eggplant, peeled and cut into chunks
2large zucchini, peeled and cut into chunks
2large onions, peeled and cut into chunksuse sweet onions
2large peppers, seeded and cut into chunks
1pint or container of white or button mushroomscleaned and cut in half
214.5 ounce cans of stewed tomatoes
2glovesminced garlic
1/2tsp.Kosher salt
1/2tsp.black pepper
3tbsp.olive oil
1tbsp.chopped fresh parsley
1tbsp.fresh chopped basil or dill
1/4cupwater
shredded mozzarella or grated Parmesan(optional)or any cheese of your choice
Instructions
In large stock pot heat oil on medium heat. Add eggplant, zucchini, onions, peppers and garlic. Saute for about 5 minutes, stirring often. Add water. Stir to steam the veggies. Cook on low heat about 5 minutes.
Add tomatoes, mushrooms, parsley and basil or dill. Cook on low about 20-30 minutes. When veggies are soft but not mushy it is done. Use your discretion on cooking time. If there is too much liquid you can use it separately for soup. Just store it in a separate container.
If using cheese on top, put vegetable mixture into a baking pan and top with shredded mozzarella or grated Parmesan cheese. Place under broiler for 3-5 minutes (watch it carefully so it doesn't burn).