A favourite fall dish, especially when you think you cannot possibly eat another zucchini from your garden. Easy and delicious.
Needed for this recipe:
1 large onion diced into 1/4 inch pieces
4 Tablespoons Sunshine Coast Olive Oil Co. Garlic Olive Oil (or substitute, see below)
½ teaspoon Vancouver Island Salt Co. Fleur de Sel or Garlic Sea Salt
Pinch of crushed red pepper (or a splash of Baklouti Green Chili Olive Oil)
5 cloves garlic, crushed
3 large tomatoes, diced into ½ inch pieces
1 medium eggplant, diced into ½ inch pieces
1 large zucchini, diced into ½ inch pieces
1 teaspoon dried thyme
1 pepper pith and seeds removed – diced into ½ inch pieces
Fresh Basil leaves
*Other oils that are great for this recipe are: Basil, Tuscan Herb, Picual, Coratina,
Drizzle olive oil in a large pan. Add the onions, ½ the salt a all the red pepper or chili oil and bring the pan to a medium heat. Sauté the onions until they are soft and translucent, about 5-7 minutes. Add the garlic and cook for 2 to 3 minutes.
Add the tomatoes, ½ cup water, and season with thyme and salt. Cook the tomatoes until they become become juicy and break apart.
Add the rest of the vegetables, and cook until all are soft about 15-20 minutes.
Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.