| Yields: 8 servings Prep time: 15 min Cook time: 50 min |
Ingredients: • 5 tablespoons of olive oil • 1 large eggplant (large diced) • 1 bell pepper (diced) • Sea salt - to taste • Black pepper - to taste • 3 zucchini (large diced) • 1½ yellow onion (chopped) • 4 cloves of garlic (minced) • 4 tomatoes (large diced) • 3 sprigs of fresh thyme • 1 bay leaf • 1½ cup chicken broth • 4 Loose leaves fresh basil (thin sliced) |
CAST IRON DUTCH OVEN (5 QT.)
(Available in other colors and sizes!)
1. Heat 2 tablespoons of olive oil in the Dutch oven over medium heat and add diced eggplant. Season generously with salt and pepper.
2. Cook for about 3 minutes. Remove eggplant and place aside in a bowl.
3.Add 2 tablespoons of olive oil and add in the diced zucchini. Season with salt and pepper and cook for 2 minutes. Remove from pot and set aside.
4. Add 1 tablespoon of olive oil to the Dutch oven. Cook the onion for about 6 minutes, stirring frequently.
5. Add in the minced garlic, thyme, bay leaf, tomatoes, and bell pepper.
6. Add the eggplant and zucchini back into pot as well as the chicken broth and gently stir to combine.
7. Lower the heat to low-medium. Place the lid on top and allow to simmer for 40 minutes. Remove from heat and serve with sliced basil leaves.
