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  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 4 - 6 1x
  • Category: Vegetable
  • Cuisine: French


A bright, colorful side dish from the French countryside


  • 1 eggplant
  • 1/2 onion, diced
  • olive oil
  • 1/2 red bell pepper
  • 4 cloves garlic, minced
  • 2 dried tomatoes, diced
  • 1 zucchini, diced (peel on)
  • 1/4 cup tomato paste
  • 1 cup water
  • 1 tablespoon each fresh thyme and parsley
  • salt, pepper, cayenne


  1. Dice the eggplant (I left the peel on) into 1/2 inch (1 cm) chunks
  2. Place in a colander and sprinkle with salt
  3. In a large frying pan, saute the onion in 2 tablespoons of olive oil until translucent
  4. Add the red bell pepper and cook until the union begins to brown, add a little more oil at any point as needed
  5. Add the garlic and cook for 2 minutes
  6. Add the tomatoes
  7. Press down on the eggplant to remove any water and add to the dish, along with the zucchini, continue stirring and cook for 5 more minutes
  8. Stir in the tomato paste and water, season with salt, pepper, and a dash of cayenne
  9. You want the texture to be like a thick stew or gravy. If it seems to watery, skip the lid in the next step
  10. Cover and simmer for 40 minutes to 1 hour, until all the vegetables are tender


I used dried tomatoes because that’s what I had on hand. You certainly could substitute a fresh tomato, diced. In which case, I would probably reduce the amount of water added to 1/2 cup.

If you don’t have fresh herbs, you can substitute 1 teaspoon of dried herbs.