This dish is a rich country cuisine from the Provence region of France, incorporating seasonal vegetables, garlic, and olive oil. The recipe calls for a can of peeled tomatoes, 6 tablespoons of extra virgin olive oil, a pound of eggplant, onions, garlic, bell peppers, zucchini, bay leaf, fresh marjoram or oregano leaves, and red wine vinegar. The dish is prepared by roasting the tomatoes in the oven, salting and draining the eggplant, sautéing the onions, garlic, and peppers, and then adding all the vegetables to the pot with the bay leaf and marjoram. The dish is cooked on low heat until the vegetables are soft but not mushy, and then seasoned with vinegar, salt, and pepper. This recipe makes a large batch that can be used for other dishes or served as a simple side dish.
26.04.2023 @ 20:29
This dish is a rich country cuisine from the Provence region of France, incorporating seasonal vegetables, garlic, and olive oil. The recipe calls for a can of peeled tomatoes, 6 tablespoons of extra virgin olive oil, a pound of eggplant, onions, garlic, bell peppers, zucchini, bay leaf, fresh marjoram or oregano leaves, and red wine vinegar. The dish is prepared by roasting the tomatoes in the oven, salting and draining the eggplant, sautéing the onions, garlic, and peppers, and then adding all the vegetables to the pot with the bay leaf and marjoram. The dish is cooked on low heat until the vegetables are soft but not mushy, and then seasoned with vinegar, salt, and pepper. This recipe makes a large batch that can be used for other dishes or served as a simple side dish.