Cook Time: 40 minutes
1 large eggplant, cut into ⅓ in. cubes
6 tablespoons olive oil
2 medium zucchini, cut into ⅓ in cubes
1 medium yellow onion, chopped
1 bell pepper, diced ¼ in pieces
5 garlic cloves, chopped
5 vine-ripened tomatoes, cut into ⅓ in cubes
1 tablespoon tomato paste
2 teaspoons fresh chopped thyme
¾ teaspoon sugar
¼ teaspoon crushed red pepper flakes (optional)
3 tablespoons fresh chopped basil
- Heat oil in large pan over medium heat. Add eggplant, season with ¼ tsp. salt. Stir frequently until soft & brown. Transfer to plate & set aside.
- Repeat step 1 in same pan (no need to wash) with zucchini.
- Add 2 more tablespoons of oil to the pan and saute onion and pepper. Stir frequently for about 5 minutes. Add garlic, cook until fragrant. Add tomatoes, tomato paste, thyme, sugar, red pepper, ¾ tsp. salt. Stir occasionally for 10 minutes. Add cooked eggplant and zucchini and simmer for 10 minutes uncovered. Sprinkle with fresh thyme & basil. Serve with warm, crisp bread, over pasta, or enjoy by itself!
How to Prep Jicama for an Easy Snack
Using a vegetable peeler or paring knife carefully remove all of the brown skin.
Slice into 1/8 - 1/4 inch circles and then into sticks.
Arrange sticks on flat surface and drizzle with juice of 2 limes and sprinkle with 1 - 2 teaspoons of red chile powder.
In under 5 minutes you can prepare a crunchy, flavorful snack!
Download a PDF of this week's recipes!