This popular all-vegetable Mediterranean dish is delicious served hot or cold.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/4 cup olive oil||1 garlic clove, chopped|
|1 onion, chopped||2/3 cup vegetable stock|
|1 zucchini, sliced||one 14.5 oz (411 g) can chopped tomatoes with their juices|
|1 small eggplant, about 8 oz (225 g), cut into 1-in (2.5-cm) cubes||2 tsp chopped oregano, plus extra sprigs for garnish|
|1 red bell pepper, seeded, cored, and cut into 1-in (2.5-cm) pieces||salt and freshly ground black pepper|
Heat the oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes, until soft and transparent. Stir in the zucchini, eggplant, red pepper, and garlic and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the stock, tomatoes with their juices, and the chopped oregano and bring to a boil. Reduce heat to low and partially cover the pan. Simmer about 25 minutes, stirring occasionally, until the vegetables are tender. Add salt and pepper to taste.
Transfer to a serving bowl and serve immediately, garnished with oregano sprigs.
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