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14 February 2011

Serves 6


  • 2 medium eggplants (around 1lb total)
  • 4-5 tbsp olive oil
  • 1 large onion, halved and sliced
  • 2-3 cloves of garlic, very finely chopped
  • 1 large red or yellow bell pepper, seeded and roughly chopped
  • 2 large zucchini, cut into 1/2″ slices
  • 1 1/2 lbs ripe tomatoes, peeled, seeded, and chopped, or 2 c. canned crushed tomatoes
  • 1 tsp dried herbes de Provence
  • salt and pepper


Preheat the broiler. Cut eggplant into 3/4″ slices, then brush slices with olive oil on both sides and broil until lightly browned, turning once. Cut cubes into slices.

Heat 1 tbsp of olive oil in a large heavy saucepan or flameproof casserole and cook onion over medium-low heat for about 10mins, until lightly golden, stirring frequently. Add garlic, pepper, and zucchini and cook for 10mins more, stirring occasionally.

Add tomatoes and eggplant cubes, dried herbs, and salt and pepper and simmer gently, covered, over low heat for about 20mins, stirring occasionally. Uncover and continue cooking for 20-25 minutes more, stirring occasionally, until all the vegetables are tender and the cooking liquid has thickened slightly.

Serve hot or at room temperature as a side dish or first course. Or serve with rice or pasta as an entrée.

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