Cut the eggplant, yellow squash and zucchini into cubes.
Dice onion and bell pepper. Finely chopped the garlic and set them aside.
Heat the oil over high heat in a large heavy casserole or Dutch oven with a lid. Add the eggplant, yellow squash and zucchini.
Sprinkle with a bit of salt and pepper. Cook, stirring often, until the vegetables start to brown, about five minutes.
Add the onions, bell peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend.
Add the 1/3 cup of water, bay leaf, thyme, and capers. Add a bit of salt and black pepper to taste. Bring to a boil, reduce the heat to a simmer. Cover and simmer gently for 30 minutes.
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