1 1/2 cups fresh tomatoes, peeled, seeded and chopped
2 sprigs fresh thyme
Salt, to taste
Pepper, to taste
Directions:
In large skillet over high heat saute until golden (about 10-12 minutes) 1/4 cup olive oil, eggplant and zucchini.
Remove vegetables and reduce heat to med-high. In same pan, add 2 tablespoons olive oil and onions. Cook until softened. Add red bell peppers, garlic, salt and pepper and cook until vegetables are tender (8-12 minutes). Reduce heat to low. Add tomatoes and thyme.
Return eggplant and zucchini to pan and cook until everything is tender, about 20 minutes more. Turn off heat and add basil. Serve warm or cold.
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1 1/2 cups fresh tomatoes, peeled, seeded and chopped
2 sprigs fresh thyme
Salt, to taste
Pepper, to taste
Directions:
In large skillet over high heat saute until golden (about 10-12 minutes) 1/4 cup olive oil, eggplant and zucchini.
Remove vegetables and reduce heat to med-high. In same pan, add 2 tablespoons olive oil and onions. Cook until softened. Add red bell peppers, garlic, salt and pepper and cook until vegetables are tender (8-12 minutes). Reduce heat to low. Add tomatoes and thyme.
Return eggplant and zucchini to pan and cook until everything is tender, about 20 minutes more. Turn off heat and add basil. Serve warm or cold.
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