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5 Tomatoes diced with out seeds

1 Eggplant cubed

2 Zucchini cut into diced

1 Onion cut in diced

3 Garlic cloves crushed and minced

¼ Thyme

½ Basil

2 table spoon Olive oil

Salt to taste

Pepper to taste

1 cans Tomato paste


In a sauce pan, heat olive oil over medium heat

Add onions and cook, stirring often until softened, about 5 minutes.

Add eggplant, stir until coated with oil.

Cook for 10 minutes, stirring often

Seasoning with salt and pepper.

Add zucchinis, herbs, garlic, mix well

Cook over low heat about 15 minutes or until eggplant is tender.

Add tomatoes, tomatoes paste, stirring well.

Serve hot!