READY IN: 1hr 15mins
Recipe by HEP MEP

This is another recipe I made a lot before The-Girl-Who-Hates-Vegetables joined us. One of our favotite summer dinners with a nice hunk of bread. I also added some tomato paste to this to reduce the acidity. Came from We're Cooking Now - an old cooking show circa 1985.

Top Review by A Messy Cook

OK, I loved how this turned out. But that was only after I added salt (1 1/2 teaspoons) and ground coriander (1/2 teaspoon), upped the tomatoes (3 cups) and fresh basil (1/4 cup), and looked at a couple other recipes to figure out how much olive oil to use (1/3 cup). I think this would have been a bit bland as written. It was great with some changes, though. Thanks for the basic recipe!

Ingredients Nutrition


  1. Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
  2. Cut vegetables into 1-inch pieces.
  3. Add the eggplant,zucchini,pepper,oregano— parsley and stir well.
  4. Saute about 5 minutes.
  5. Add tomatoes,cover and cook over low heat for about 45 minutes.
  6. Serve hot or cover mixture and refrigerate to serve chilled.

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