Description
A vibrant and healthy dish featuring tender eggplants, zucchini, and tomatoes, simmered to perfection with bell peppers, garlic, and olive oil. This quick and flavorful recipe is perfect for everyone, whether served as a main course or a side dish.
Ingredients
- 2 eggplants (sliced into thin rounds)
- 4 cloves of garlic (minced)
- 2 bell peppers (chopped)
- 1 zucchini (sliced into thin rounds)
- 3 tomatoes (chopped)
- 100 ml water
- Olive oil (as needed)
- Salt (to taste)
- Black pepper (to taste)
- Parsley (for garnish)
Instructions
-
Prepare the Vegetables
- Wash the eggplants, zucchini, bell peppers, and tomatoes thoroughly.
- Slice the eggplants and zucchini into thin, even rounds. Chop the bell peppers and tomatoes into small pieces. Mince the garlic.
-
Cook the Garlic
- Heat a generous amount of olive oil in a large pan over medium heat.
- Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
-
Add Bell Peppers and Tomatoes
- Toss the chopped bell peppers and tomatoes into the pan. Cook for 3-4 minutes until softened and juicy.
-
Add Eggplants and Zucchini
- Add the sliced eggplants and zucchini to the pan. Stir well to ensure all the vegetables are coated with the oil and juices.
-
Simmer the Vegetables
- Pour in 100 ml of water and season with salt and black pepper to taste.
- Cover the pan with a lid and let the vegetables simmer for 15-20 minutes, stirring occasionally, until tender.
-
Rest and Garnish
- Remove the pan from the heat and allow the dish to rest for a few minutes.
- Garnish with freshly chopped parsley and serve hot.
Notes
- For extra flavor, try adding a pinch of chili flakes or dried herbs like thyme or oregano.
- To avoid soggy vegetables, use a non-stick pan and stir occasionally while simmering.
- This dish can be enjoyed warm or at room temperature, making it perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean