Saturday, August 21, 2010


  • 2 lbs peeled tomatoes
  • 1/2 cup olive oil
  • 1/8 cup herbes de provence 
  • 1 (6 oz.) can tomato paste

Roughly chop each of the following ingredients:

  • 1 medium or large eggplant
  • 2 medium zucchini
  • 2 medium onions
  • 2 large green peppers
  • 6 cloves of garlic (minced)
Add the chopped vegetables to a large dutch oven or soup pot.  To this, crush 2 lbs peeled tomatoes with your hands.  Add the olive oil and the herbes de provence.  Saute on medium heat until the vegetables begin to sweat.  Turn heat down to low and allow to simmer 2-3 hours or until the vegetables are reduced and stew like, stirring occasionally.  Add the tomato paste and stir to combine.  Simmer another 30 minutes on medium low heat, stirring occasionally.
Serve over couscous, noodles, or rice!  Yummy!


Beth said...

I've always wanted to try to make this!

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