Ingredients
Original recipe: 4 generous side portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 400 gEggplant cut into 2 cm cubes
- 350 gZucchini cut into 2 cm pieces
- 250 gRed bell pepper diced
- 180 gOnion diced
- 3 cloveGarlic chopped
- 600 gCanned chopped tomatoes
- 60 mlOlive oil
- 1 tspDried thyme
- 1 tspSalt
- ½ tspBlack pepper
- 15 gFresh basil torn
Make it
- Heat 30 ml of the oil in a wide casserole over medium-high heat. Brown the eggplant for 8–10 minutes, stirring occasionally, then transfer it to a bowl.
- Add 15 ml oil to the pan and cook zucchini and pepper for 5 minutes. Transfer them to the eggplant.
- Add the remaining oil and onion to the pan and cook for 5 minutes. Stir in garlic and thyme for 30 seconds.
- Return all vegetables and add tomatoes, salt and pepper. Cover loosely and simmer over medium-low heat for 18–20 minutes, stirring occasionally, until tender and juicy.
- Remove the lid for the final few minutes if the sauce is watery. Fold in the basil and serve warm.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.