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3 Tbs olive oil

4 medium cloves garlic

2 cups chopped onion

1 bay leaf

2-3 small eggplant, cubed

1 ½ tsp salt

1 ½ tsp basil

1 tsp marjoram or oregano

½ tsp rosemary

½ tsp thyme

2 medium bell peppers, in strips

3-4 medium tomatoes, peeled and chopped

Freshly minced parsley (optional)

Minced olives (optional)


Heat olive oil in a deep skillet or Dutch oven.  Add garlic, onion, and bay leaf, and sauté over medium heat for about 5 minutes.  Add eggplant, salt, and herbs and stir.  Cover and cook over medium heat, stirring occasionally, for about 15-20 minutes, or until the eggplant is soft.  Add bell peppers, black pepper, and tomatoes.  Break the tomatoes into smaller pieces with a spoon.  Cover and simmer for about 10 more minutes, or until peppers are tender.  Serve hot, warm, or at room temperature.


From Moosewood Cookbook by Mollie Katzen

This entry is related to the following products. Click on any of them for more information.
Tomato, Eggplant, Pepper: Bell or Sweet,


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