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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- 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.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time35 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
- 2 tablespoon water or olive oil spray
- 2 cup eggplant large diced
- ½ cup onion chopped
- 7 clove garlic minced
- 1 red bell pepper medium diced
- 1 orange bell pepper medium diced
- 1 pound tomato for 10 servings use 2 cups of diced tomatoes
- 2 cup zucchini chopped
- 1 cup yellow squash chopped
- 3 tablespoon fresh basil
- 3 sprig fresh thyme or ½ teaspoon dried
- 2 sprig fresh oregano or ¼ teaspoon dried
- 1 sprig fresh rosemary
- 2 tablespoon tomato paste
- ½ cup vegetable broth plus 2 tablespoons
- ½ tablespoon Kosher salt or to taste
- 1 tablespoon fresh basil for garnish, chopped
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top StoveReheating/Serving Instructions
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).
Nutrition
Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 427mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 926IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 1mg
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