Serves: 8
Total Calories: 161

3 globe eggplant, cut into 2-inch cubes
4 zucchini, quartered lengthwise and cut into 2-inch pieces
2 tablespoons kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
6 yellow onions, peeled and thinly sliced
4 green or red bell peppers, cored, seeded, and cut into 1-by-2 inch strips
6 small tomatoes, peeled, seeded (see NOTE), and quartered
8 cloves garlic, minced
20 fresh basil leaves
1 bunch fresh flat-leaf parsley, stems trimmed
8 sprigs fresh thyme
freshly ground pepper to taste

1. Put the eggplant and zucchini in 2 separate colanders and toss each with 1 tablespoon salt. Let drain for 30 minutes. Blot dry with paper towels. (Do not rinse the vegetables will absorb water.)

2. Heat 2 tablespoons of the oil over medium-low heat in a large skillet. Add the onions and sauté until translucent, about 15 minutes, then transfer to a bowl and set aside. Add 2 tablespoons of the oil to the same skillet and increase heat to medium-high Add the eggplant and sauté until golden, about 20 minutes. Transfer the eggplant to a large heavy pot with a cover and spoon a thin layer of onions on top. Add 2 tablespoons of the oil to the skillet, then add the zucchini and sauté until golden, about 10 minutes. Transfer to the pot and cover with a thin layer of onions. Add 1 tablespoon of the oil to the skillet, then add peppers and sauté until edges turn brown, about 15 minutes. Transfer to the pot and cover with a thin layer of onions.

3. Add the remaining 1 tablespoon oil to the skillet and add the tomatoes, garlic, and basil, lightly crushing the tomatoes with the back of a fork. Cook until slightly thickened, about 15 minutes. Transfer to the pot and add the remaining onions, parsley, thyme, salt, and pepper.

4. Simmer, partially covered, over low heat, gently stirring occasionally, for 1 1/2 hours. Adjust seasoning, then cook about 30 minutes more.

NOTE: To peel and seed tomatoes, cut an X in the blossom ends and drop into a pot of boiling water for 30 to 60 seconds, or until the skin starts to wrinkle. Using a slotted spoon, transfer quickly to a bowl of cold water to halt the cooking. When cool to the touch, remove the skins and cut in half crosswise. Hold each half upside down over the sink and shake and squeeze the tomato gently to release the seeds.

TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 3 days.

TO REHEAT: Reheat in a microwave or bring to a simmer over low heat until heated through.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 161
Calories from Fat: 120

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