John Benotto, Conegliano, Treviso
(Yield: 4 servings)
¼ cup extra-virgin olive oil
1 onion (diced)
3 garlic cloves (minced)
1 large eggplant
(cubed ¾-inch)
2 zucchini (cubed ¾-inch)
2 green peppers
(chopped ¾-inch wide and 1-inch long)
14 ounces diced tomatoes
1 teaspoon tomato paste
salt and freshly ground pepper
¼ teaspoon sugar
½ cup parsley (chopped fine)
1. Warm oil in large skillet over medium heat and sauté onions and garlic until onions are translucent.
2.Add eggplant, zucchini and green peppers. Cook for approx. 5 minutes.
3.Add diced tomatoes and paste. Mix until everything is incorporated. Cook for approx. 3 minutes.
4.Season with salt and pepper. Add sugar and parsley. Stir.
5.Cook until vegetables are tender.
6.Season with salt and pepper and serve warm.
This dish can be served by itself as a side dish or mixed with your favourite pasta. You can use yellow or green zucchini or even yellow, orange or red peppers to give this dish a vibrant colour.