Ingredients

6 ounces red bell pepper, cut into 3/8-inch dice

1 pound tomatoes, cut into 3/8-inch dice

5 tablespoons olive oil

12 ounces eggplant, cut into 1/2-inch dice

6 ounces onion, cut into 3/8-inch dice

2 1/2 ounces garlic, chopped

8 ounces zucchini, cut into 3/8-inch dice

2 teaspoons rosemary, chopped

2 tablespoons tomato paste

1/4 cup water

salt, as needed

Method

In saute pan over high heat, heat 3 tablespoons of the oil. Saute eggplant until

tender and lightly browned. Drain on paper towels.

In same pan, heat remaining oil. Add onion and cook until soft, but not colored;

add garlic and cook one minute more. Add zucchini and bell pepper; cook until

slightly soft.

Add eggplant, tomatoes, rosemary, tomato paste and water; simmer for 20 minutes.

Season with salt.

Cooks Comments and Tips

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