• Servings 8
  • Prep 15 min
  • Cook 30 min
  • Cuisine
  • Skill Level



  • 1 eggplant
  • 2 tbs kosher salt
  • extra virgin olive oil
  • 4 cups zucchini, cut into rounds
  • 2 yellow onions, coarsely chopped
  • 1 green pepper, cut into pieces
  • 4 ripe tomatoes, peeled and seeded, cut into pieces
  • kosher salt and black pepper to taste
  • 1 tbs fresh basil, cut into ribbons
  • 1 tsp coriander, ground
This is a classic French dish using eggplant, onions, zucchini, green pepper and tomatoes.

  • Cut the eggplant into 1/2 by 1/2 inch squares and toss with the 2 tbs of salt.
  • Place in a colander, and allow to drain for about 1/2 hour.
  • In about 1/4 cup of olive oil saute the zucchini for 5 minutes, then add the onions and green pepper and cook for another 10 minutes or so.
  • In another pan saute the eggplant in a little olive oil for about 15 minutes,
  • Remove from the pan, then add the tomatoes and saute for a few minutes.
  • Place all the vegetables in a large sauce pan, then add the salt pepper and coriander.
  • Cook for about 30 minutes on the stove top using low heat.
  • When finished cooking add the basil and gently combine.

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