Serves 6 – 8.
1/3 cup (75 mL) olive oil
1 – 2 medium onions, coarsely chopped
1 medium eggplant, diced
2 garlic cloves, crushed
3 – 4 medium tomatoes, seeded, diced
1 tbsp. (15 mL) sugar, optional
Pinch of salt, freshly ground black pepper
Herbs de Provence
1 zucchini, sliced or diced
1 green bell pepper, seeded, diced
1 lb. (500 g) fresh mushrooms, sliced optional
Heat the oil in a large wide sauté pan. Add onions and eggplant. Cook stirring often, for five minutes. Add the garlic, tomatoes, sugar and seasoning. Bring to a boil and boil vigorously, uncovered, for ten minutes to reduce liquids. Reduce heat to medium and add remaining ingredients.
Continue boiling gently for 10 – 15 minutes or until almost all of the liquid has disappeared and vegetables are done to your liking. Taste for seasonings. Serve warm or at room temperature.