- 1/2 cup olive oil
- 2 medium onions, thinly sliced
- 2 cloves garlic
- 28 oz diced tomatoes with juice
- 4 green peppers, julienned
- 1 large eggplant, peeled and diced
- 3 medium zucchinis, sliced into 1/2 inch disk
- Freshly ground black pepper
Prepare all the vegetables for cooking by slicing or dicing.
Heat a large skillet over medium heat.
Add a little over half of the oil and the onion.
Sauté until the onion is tender.
Add the garlic and cook for just 1 minute.
Remove the onion and garlic from the pan and set aside.
Layer the bottom of the skillet with the green peppers, salt and pepper and 1/4 of the onion-garlic mixture.
Then layer the eggplant, more salt and pepper and another 1/4 of the onion-garlic mixture.
Repeat with the zucchini, more salt and pepper and 1/4 of the onion-garlic mixture.
Finally add the tomatoes, more salt and pepper and the last of the onion-garlic mixture.
Pour the reserved tomato juice over the top, along with the remaining olive oil.
Cover and simmer over very low heat for 40 to 50 minutes.
Uncover and cook an additional 10 minutes to reduce the amount of liquid.
Preparation time: 10 minutes
Cooking time: 55 minutes
Ready in: 65 minutes