Servings: 6-8

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2 tablespoons olive oil or cooking oil
2 small Frieda’s® Elephant Garlic Cloves, minced
1 medium onion, halved, thinly sliced, and separated into rings
1 medium eggplant, peeled and cut into 1-in. cubes 1 28-ounce can stewed tomatoes or whole peeled tomatoes, cut up (do not drain)
1 cup red or white wine
2 Frieda’s® Bay Leaves
2 tablespoons Frieda’s® Fresh Basil, chopped, or 2 teaspoons dried basil, crushed
2 tablespoons Frieda’s® Fresh Rosemary, chopped, or 2 teaspoons dried rosemary, crushed
1 tablespoon Frieda’s® Fresh Dill, chopped, or 1 teaspoon dried dill
½ teaspoon freshly ground black pepper
1 large green pepper, cut into thin strips 1 red pepper, cut into thin strips (optional) 2 medium zucchini, cut into 1-in thick slices
½ to 1 cup water or vegetable broth
Grated Parmesan cheese


Heat oil in a Dutch Oven or 3-quart saucepan. Sauté garlic and onion in oil until onion is tender but not brown. Add eggplant, undrained tomatoes, wine, bay leaves, basil, rosemary, dill, and pepper. Cover and bring to boiling; reduce heat and simmer, partially covered, for 30 minutes. Add pepper strips and zucchini pieces; add more water or broth if necessary to cover vegetables. Simmer, partially covered, for 15 to 20 minutes more until vegetables are tender. Discard bay leaves. Sprinkle generously with grated parmesan just before serving. Serve as a vegetable side dish with fish or poultry, or over omelets, poached meats or fish.