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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | eggplant, peeled (yield from 1-1/4 lb) | Eggplant cubed | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 3 | stalks large (11"-12" long) | celery | 1 | bulb | Fennel | 1 | medium (2-1/2" dia) | Onion, chopped | 2 | cloves | garlic minced | 2 | tablespoons | thyme, dry, ground | 1 | can (15 oz) | Tomato products, canned, diced | 4 | tablespoons | basil | 4 | tablespoons | olive oil, extra virgin |
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Steps
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Sequence
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Step
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| | 1 | saute eggplant in 2 tbsp olive oil, set aside | | 2 | saute celery, bell pepper, fennel until just starting to soften, but still have bite | | 3 | add onions and garlic to other veggies and continue to saute until onions are translucent and garlic becomes aromatic | | 4 | add thyme, bay leaf and canned tomatoes, bring to simmer and allow to simmer until liquid is absorbed and just a little liquid remains | | 5 | finish with fresh basil and remaining 2 tbsp olive oil to finish. |
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