Yield 8 Number Of Ingredients 14 Steps:
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.
Time 1h17m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often. Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish. Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture. Scatter tomatoes on top. Cover with foil. Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly. While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes. Serve at once.
Time 1h45m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. Peel eggplant and cut into circular slices 3/8-inch thick. Place eggplant in colander and toss with salt. Let stand 30-45 minutes. Drain. Dry each slice in a towel. Scrub zucchini & squash, slice off two ends, and cut into slices about same size as eggplant. Toss with olive oil, salt & pepper and place on baking sheet. Roast zucchini & squash for 10-12 minutes. Set aside. Meanwhile, saute eggplant in olive oil for about 2 minutes on each side to brown lightly; do not overcrowd. Remove to a side dish with towel to drain excess oil. In same skillet, cook onions in olive oil for about 5-7 minutes, or until tender but not browned. Stir in garlic and continue to sauté careful not to brown. Season with salt, pepper, thyme, coriander and fennel seed. Add crushed tomatoes. Place 1/3 tomato sauce in bottom of covered casserole (min. 2 1/2 inches deep) and sprinkle ½ of the basil. Arrange in layers the eggplant, then zucchini & squash, then add another 1/3 tomato sauce. Layer remaining eggplant, zucchini & squash on top and finish with remaining tomato sauce and basil. Cover casserole and simmer on very low heat for 10 minutes. Uncover, tip casserole and baste with accumulated juices. Correct seasoning, if necessary. Cook uncovered 15 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Set aside uncovered. Reheat slowly at serving time, or serve cold.
Time 1h20m Yield 12 servings. Number Of Ingredients 16 Steps:
Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well., In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally., Stir in fresh herbs. Serve over baguette cubes.
