Make Eggplant and Zucchini Stew
Eggplant and Zucchini Stew
Ingredients:
-1 eggplant
-1 tablespoon salt (will be washed off)
-1 red onion
-2 zucchini
-1 red bell pepper
-1 green bell pepper
-5 cloves garlic
-6 tablespoons olive oil
-1 can tomatoes (14.5oz/400g can)
-1 teaspoon salt
-1 teaspoon sugar
-¼ teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplant into cubes and place in a bowl. Sprinkle with 1 tablespoon of salt and let sit for 10 minutes. Rinse off the salt and pat dry.
3. Cut the red onion, zucchini, red bell pepper, and green bell pepper into cubes.
4. Mince the garlic.
5. Heat the olive oil in a large oven-safe pot over medium heat. Add the eggplant, onion, zucchini, bell peppers, and garlic. Cook for 5 minutes, stirring occasionally.
6. Add the can of tomatoes, 1 teaspoon of salt, 1 teaspoon of sugar, and ¼ teaspoon of black pepper. Stir to combine.
7. Place the pot in the preheated oven and bake for 30 minutes.
8. Serve warm. Enjoy!