1 Tbsp oil


1 Tbsp water


2 onions, chopped


3 garlic cloves, minced


1 large eggplant, diced, salted and rinsed


15 oz. can crushed tomatoes


1 Tbsp chopped basil


1 Tbsp fresh oregano


1 Tbsp fresh thyme


1/2 tsp salt


1 yellow sweet bell pepper, diced


2 medium zucchini, sliced




Dice eggplant, and sprinkle with salt. Leave to sit for 30 mins, then rinse.


Saute onions in oil and water for 3 mins on medium heat, then add garlic. Cook over medium heat, stirring often, until onions are soft and translucent.


Stir in eggplant, tomatoes, herbs and salt.


Cover and simmer, until eggplant is just tender (~15 minutes).


Stir in bell pepper and zucchini. Cover and cook until tender (~5 mins).


Serve over couscous or quinoa.

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