Adjust the ingredients measurement scale here by changing this number. 10people
Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.
Recipe Serving Size10people
2tablespoonwateror olive oil spray
1red bell peppermedium diced
1orange bell peppermedium diced
1poundtomatofor 10 servings use 2 cups of diced tomatoes
3sprigfresh thymeor ½ teaspoon dried
2sprigfresh oreganoor ¼ teaspoon dried
½cupvegetable brothplus 2 tablespoons
½tablespoonKosher saltor to taste
1tablespoonfresh basilfor garnish, chopped
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).
Ofir Schlam (verified owner) –