Eggplant, Zucchini, and Red Pepper Stew

Name: Eggplant, Zucchini, and Red Pepper Stew
Ingredients: 2 small eggplants, peeled and cubed; 2 teaspoons kosher or sea salt, plus more to taste; 6 tablespoons olive oil; 2 medium-size onions, thinly sliced; 3 garlic cloves, minced; 2 red or green bell peppers, seeds and stems removed, thinly sliced; 4 medium-size tomatoes, diced; 4 small zucchini or summer squash, halved lengthwise, then sliced into half-moons; 1 tablespoon chopped fresh basil; 2 tablespoons chopped fresh parsley; 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)

www.almanac.com

A kind of mix between a vegetable stew and ratatouille, this dish has a refreshing, light spice and creates a delicious broth. It’s loaded with fresh vegetables, including bell pepper, eggplant,...

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Ingredients

2 small eggplants, peeled and cubed
2 teaspoons kosher or sea salt, plus more to taste
6 tablespoons olive oil
2 medium-size onions, thinly sliced
3 garlic cloves, minced
2 red or green bell peppers, seeds and stems removed, thinly sliced
4 medium-size tomatoes, diced
4 small zucchini or summer squash, halved lengthwise, then sliced into half-moons
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)