1-1/2 cup diced onions
1 tablespoon freshly minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 cup dry red wine
5-1/2 cups tomato puree
2 cups sliced mushrooms
6 cups cubed eggplant
1 cup large-diced green bell pepper
1 cup large-diced red bell pepper
1-1/4 cup 1/4-inch rounds zucchini
1/8 teaspoon cayenne
1/8 teaspoon salt
Freshly ground black pepper
Braise the onions, garlic, and dried herbs in the red wine. The herbs will rehydrate and release their flavor. When the onions are soft and start to turn translucent, add the tomato puree and the sliced mushrooms. Then stew together for about 10 minutes.
Add the eggplant and the red and green peppers. When these are almost cooked, add the zucchini. Do not cook the squash too long or it will become mushy and lose its bright color.
When all the vegetables are cooked to the desired doneness, add the cayenne pepper. Then add salt and pepper to taste.
Recipe makes 8 servings.
Serving size: 1 cup
Calories: 125; Total Fat: 0.1g; Saturated Fat: trace; Cholesterol: 0mg
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