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This is feeding: 6 people
Ingredients
- 3 Zucchinis
- 1 Red Bell Pepper
- 1 large Onion
- 2 Eggplants
- 3 handfuls Cherry Tomatoes
- 6 cloves Garlic
- Olive Oil as needed
- Salt & Pepper to taste
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 2 cans Chickpeas
- 1 can Diced Tomatoes
- 1 handful Parsley chopped
Instructions
- Dice 3 zucchinis, 1 red bell pepper, 1 large onion, and 2 eggplants, into same-sized cubes. Small is best!
- Dice 3 handfuls of cherry tomatoes into quarters, and slice 6 cloves of garlic.
- To a hot stockpot, add a little olive oil, 1/3 of the diced zucchini, 1/3 of the red bell peppers, 1/3 of the onion, and 1/3 of the garlic. Mix until everything is coated in olive oil. I recommend doing this in batches to maintain heat and get caramelization. It usually takes me 3 batches, which is why I suggest 1/3 of each veggie at a time.
- Add a pinch of salt and black pepper to the veggies, and sauté until golden (about 5 minutes).
- Repeat step 3 and 4 for two more batches, or until all the veggies have been sautéed, and set them aside in a bowl.
- To the stockpot (now empty), add olive oil and 1/3 of the diced eggplant. Mix until the eggplant is well-coated in olive oil. I also recommend doing this in batches like we did with the other veggies! Eggplant absorbs a lot more liquid, so you may have to keep adding olive oil.
- Sauté the eggplant until golden, and then repeat step 6 until all the eggplant has been sautéed.
- Add all of the veggies back into the stockpot, and combine.
- Drain chickpeas, and add them to the veggies along with 1 can diced Polati tomatoes, all fresh tomatoes (diced), 1 handful chopped parsley, 1 tsp dried basil, 1 tsp dried oregano, and 1 tsp dried thyme.
- Cook for another 2-3 minutes to combine all flavors. Taste and adjust salt and pepper if necessary. For extra spice, you can add red pepper flakes and smoked paprika! Serve on a bed of rice, quinoa, or pasta.