|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | can (28 fl oz) | canned whole tomatoes, no salt added | 4 | tablespoons | extra virgin olive oil | 1 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant | 2 | large | Large Yellow Onions, Chopped | 8 | cloves | garlic, chopped | 1 | cup | Peppers, sweet, green chopped | 1 | cup, chopped | Peppers, sweet, red, orange, and yello raw, sliced | 2 | large | zucchini, chopped | 3 | tablespoons | red wine vinegar | 1 | leaf | bay leaf | 1 | tablespoon | fresh marjoram sprigs for garnish chopped marjoram | 1 | teaspoon | sea salt, to taste | 1 | teaspoon | pepper, to taste |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
Add tomatoes, eggplant, zucchini, bay leaf, and marjoram (you can substitute fresh oregano for the marjoram, if you like) to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving. |
|
