Gluten-Free Mixes and Italian Family Recipes



March 6, 2015

  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins

  • Yields: 4


1/2 cup olive oil

3 medium onions, peeled and chopped into1-inch pieces

2 garlic cloves, peeled and minced

1 medium eggplant, peeled and chopped into1-inch pieces

2 medium zucchini, chopped into1-inch pieces

1 15-oz jar roasted bell peppers, chopped into1 inch pieces

1 15-oz can diced tomatoes

2 sprigs fresh thyme

1/2 teaspoon Herbs de Provence (parsley, thyme and basil)

1/4 teaspoon sea salt

Freshly ground pepper

1 teaspoon sugar

6 large basil leaves, torn into small pieces


Heat olive oil in a large skillet over low to medium heat. Add onion and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 minute.

Add eggplant and sauté for a few minutes, stirring occasionally without breaking it. Add zucchini and bell peppers. Sauté for a couple of minutes then add tomatoes, herbs, salt and pepper and sugar. Cook for 30 minutes, stirring occasionally or until the vegetables are tender. Remove from heat and stir in basil. Serve warm or cold.

HELPING HANDS: Kids can help snap the ends of fresh green beans.