Ingredients
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2 Tbsp Olive Oil
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1 Eggplant
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2 Zucchini
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2-3 Shallots
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2 Garlic Cloves
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6 TomatoesI prefer plum or roma
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1-2 (optional) Bell Peppers
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1 tsp Dried Thymeor fresh thyme
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1 tsp Dried Oreganoor fresh oregano
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1/4 cup Dry Red Wine
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1/2 cup (plain) Tomato Sauceeg marinara sauce, or 1 can crushed tomatoes
Directions
Steps
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1
Done
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Slice the eggplant and zucchini. Spread them out and generously sprinkle salt over them. Set them aside. |
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2
Done
|
Peel and dice the shallots. Peel and mince the garlic. Heat the oil in a pan (I use cast iron). Saute the shallots and garlic for 3-5 minutes. |
|
3
Done
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Meanwhile, remove the seed from the tomatoes and dice. (If using bell pepper, slice them). |
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4
Done
|
Add the eggplant and the zucchini to the pan. Add the thyme and orgegano and stir well. Let cook 5 min. on medium-low heat. |
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5
Done
|
Add the wine, the tomatoes, the plain tomato sauce (or 1 can of crushed tomatoes), season with pepper and more salt if desired. Cover and let simmer 15 minutes, stirring occassionally. |
