1 medium eggplant
6 green peppers
1 large onion
3-4 small zucchinis
Small pack of mushrooms (8 oz?)
2-3 cloves garlic
1 large, 1 regular can peeled tomatoes
1 small can tomato sauce
1 tspn. Herbes de Provence
Salt, pepper, a little sugar.
Dice eggplant (unpeeled), spread out on paper towels,
sprinkle with salt and leave to drain for an hour or so.
Seed and dice peppers, spread out on paper towels to drain
Peel and slice onion, saute slowly in olive oil in heavy
After five minutes or so, add egg plant and peppers, stir.
Scrape zucchinis and slice and halve (1/4 in thick) - add to
Peel and chop garlic finely - add to casserole.
Add tomatoes, reserving some liquid to add later.
Add tomato sauce and bay leaf.
Cook slowly for an hour or so, stirring gently a couple of
times, adding tomato liquid as needed and Herbes de
Provence half way through. Add sliced mushrooms at this
Salt and pepper to taste.
Stir gently once or twice and continue to cook slowly until
done, adding in 1-2 tspns. sugar to offset acidityof the
tomatoes towards the end - stir in well.
(Test by taste and by texture - soft and blended, but not
mushy.. This is best cooked ahead of time, a day or more,
and is easily heated. Also good cold with crusty bread and