- 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, diced
- 1 green bell pepper, diced
- 1 medium red onion, diced
- 2 tablespoons olive oil
- 2 zucchinis, diced
- 3 cloves garlic, minced
- ¾ cup white wine
- 2 tablespoons balsamic vinegar
- 1 globe eggplant, diced
- 1 28-ounce can tomatoes, drained
- 1 tablespoon kosher salt
- 2 teaspoons cracked black pepper
- 10 basil leaves, chiffonade
- ¼ cup capers, drained
- ¼ cup Thassos olives, pitted and diced
- ¼ cup Italian parsley, chopped
Sauté bell peppers and onion in olive oil over medium heat for 1-2 minutes (onions will turn slightly translucent). Then add zucchini and garlic. After 2-3 minutes, add white wine, balsamic vineger, eggplant and tomatoes and cook for 15 minutes. Season mixture with kosher salt and cracked black pepper.
Remove from heat and finish with basil, capers, olives, and parsley.
Techniques used in this recipe:
sautésauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large). chiffonade chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
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).