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Yield: 12 servings (serving size: 1/12th of the recipe, 240 grams or ~ 1 cup)
5 tablespoons extra virgin olive oil
2 pounds or 2 (28 ounce) cans of whole tomatoes, peeled, drained and chopped
1 bay leaf
½ teaspoon salt
½ teaspoon pepper
4 large garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 large onion, halved and sliced
1 red pepper, cut into ½” strips
1 green pepper, cut into ½” strips
4 small zucchini, cut into ½” slices
1 eggplant, diced into 1” cubes
½ teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
2 tablespoons fresh basil, chopped
In a large skillet, heat 1 tablespoon oil. Add tomatoes, salt, pepper and bay leaf and bring to a boil over medium high heat. Reduce heat to a simmer and cook for 15 minutes. Remove bay leaf, add rosemary and thyme, stir and continue to simmer. In the meantime, in another large skillet, heat 2 tablespoons oil. Add onions and sauté over low heat for 5 minutes. Add red and green peppers and continue to cook an additional 7 minutes over medium heat. Add zucchini and continue to sauté for 5 additional minutes. In the meantime, in a large Dutch oven (or stockpot with a cover), heat 2 tablespoons oil and add eggplant cubes, salt and pepper. Cook over medium heat for 3 minutes. Add zucchini and pepper mixture to eggplant and cook over medium heat for 7 minutes. Add tomato mixture and sugar, stir and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and cook for an additional 5 minutes. Uncover and cook 5 more minutes until tender. Stir in basil and serve.
Nutritional Information Per Serving (240 grams or ~ 1 cup):
Calories: 109, Fat: 6 g, Cholesterol: 0 mg, Sodium: 439 mg,
Carbohydrate: 12 g, Dietary Fiber: 2 g, Sugars: 6 g, Protein: 2 g