Sunday, June 13, 2010


A french spring & summer favorite full of zucchini/courgette, eggplant/aubergine, onions and tomatoes...

1 large eggplant/aubergine, chopped large
4 large zucchini or 8 small ones (I prefer the small ones), chopped large
2 onions, chopped large
2 cloves garlic, minced
3 pound/1.5kg tomatoes, chopped large
1 bunch fresh parsely,and/or basil, leaves and sprigs
olive oil
salt and pepper

Heat a large, heavy bottomed pot, over medium heat. Fry chopped onions until they begin to get translucent. Stirring, add minced garlic.
Layer on top of this all the chopped eggplant/aubergine, parsley/basil & salt then zucchini/courgette, more parsley/basil (whole) & salt, then tomatoes.
Move to a small burner on LOW heat.
Let simmer slowly until liquidy and all vegetables are soft, about 1-2 hours. This can simmer for hours and hours. Some say, the longer the better. If it simmers for a very long time it will oxidize and get a brownish color. This is more than OK, it is sought after... although we can never wait that long to eat!

When ready to eat, stir well, take out sprigs of parsley and/or basil.
Drizzle with olive oil.
Serve warm. It is great with rice or lentils or meat, and Red Cabbage Salad!

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