- Prep time
- 30 minutes PT30M
- Cook time
- 20 minutes PT20M
- 4–6 servings
Who knew stewed vegetables could be so good? Enjoy this traditional French dish packed with succulent Mediterranean flavors.
- 1 red bell pepper, small diced
- 1 medium yellow onion, small diced
- 5–6 tablespoons olive oil, divided
- 3 cloves garlic, minced
- ¾ cup white wine
- 1 can (28 ounces) diced tomatoes, drained, liquid reserved
- 2 tablespoons balsamic vinegar
- 2 zucchinis, diced
- 1 globe eggplant, diced
- 1 tablespoon kosher salt
- 2 teaspoons cracked black pepper
- 10 basil leaves, chiffonade
- ¼ cup Italian parsley, chopped
Sauté bell pepper and onion in 1–2 tablespoons olive oil over medium heat for 2 minutes, until onions are translucent. Add the garlic and sauté 5 minutes, until onions begin to caramelize. Deglaze with white wine, reserved tomato liquid and balsamic vinegar, then reduce to a syrup.
Heat a large, heavy-bottomed sauté pan on high heat. Add 2 tablespoons of olive oil and then the zucchini. Sauté for 2–3 minutes, until zucchini is browned and tender. Transfer zucchini to a dish and reserve. Repeat the process with the eggplant.
Add the tomatoes to the onion mixture and simmer for 10 minutes. Add the zucchini and eggplant, then simmer 5–7 minutes. Season mixture with kosher salt and cracked black pepper. Fold in basil and parsley before serving.
Techniques used in this recipe:
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
- dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
- sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.
The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.
Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.
A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).