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.


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    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


    Prep: 15 min Total:
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    • 1

      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.

    • 2

      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.

    • 3

      Transfer to a serving bowl and serve immediately, garnished with oregano sprigs.

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