"Ingredients:
1. 1 large eggplant, diced
2. 2 zucchinis, diced
3. 1 red bell pepper, diced
4. 1 yellow bell pepper, diced
5. 1 onion, diced
6. 4 cloves garlic, minced
7. 2 cups diced tomatoes
8. 1/4 cup fresh basil, chopped
9. 2 tablespoons fresh parsley, chopped
10. 1/4 cup olive oil
11. Salt and pepper to taste
Directions:
1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat. Add the onion, garlic, bell peppers, and eggplant. Sauté for around 10 minutes, or until vegetables are halfway cooked.
3. Add the zucchini and tomatoes to the pan. Stir well, then cover and simmer for about 15 minutes, or until all vegetables are soft.
4. Season the vegetables with salt, pepper, and herbs. Stir well, then transfer the mixture to a casserole dish.
5. Cover the casserole dish with foil, then bake in the preheated oven for 25-30 minutes.
6. Remove the foil and bake for another 10-15 minutes, or until the top is slightly browned and crispy. Let the casserole cool for a few minutes before serving.
Cooking Time: About 1 hour 10 minutes
Nutrition Information:
Per Serving: Calories: 162; Fat: 10g; Carbohydrates: 19g; Fiber: 6g; Protein: 3g; Sodium: 12mg; Sugar: 11g.
Note: This recipe serves 6."
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