Makes 4 (1-1/2-cup) servings
|1/4||cup olive or vegetable oil|
|2||cups chopped onions|
|2||cloves garlic, minced|
|4||to 5 cups (1 pound) cubed eggplant|
|1||can (14-1/2 ounces) whole peeled tomatoes, undrained, chopped or 3 tomatoes, peeled, chopped|
|2||cups sliced mushrooms (about 1/3 pound)|
|1/2||pound zucchini, cut lengthwise into halves and sliced (about 1-1/4 cups) or 1 package (10 ounces) frozen sliced zucchini|
|1||green bell pepper, cut into strips|
|1||teaspoon dried basil|
|1||teaspoon dried oregano|
- Heat oil in 5-quart Dutch oven over medium-high heat. Add onions and garlic; cook and stir until onions are soft. Stir in eggplant, tomatoes, mushrooms, zucchini, bell pepper, basil, oregano, salt and pepper.
- Bring to a boil over high heat. Reduce heat to low. Cover; simmer 20 to 25 minutes until vegetables are fork-tender. Cook, uncovered, 5 to 10 minutes more until mixture is slightly thickened, stirring occasionally.
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