Cut the eggplant into cubes. Place the eggplant in a colander and sprinkle with 1 tablespoon of salt. Add a heavy stack of plates on top to help press out the moisture. Set aside for 30 minutes. Rinse and pat dry with a paper towel.
Next, blanch the tomatoes in a boiling pot of water for 30 seconds to remove the skins. Make a small x across the top of each tomato before placing in water. Remove the skins, discard and coarsely chop the tomatoes. Set aside.
Next, heat 2 tablespoons (30ml) of olive oil in a dutch oven or large pot over medium heat. Add the onion and sauté until soft and translucent, approximately 6-8 minutes. Add the garlic and cook for one more minute. Remove and set aside. Next, add 1-2 tablespoons (15-30ml) of olive oil and sauté the zucchini and eggplant for 6-8 minutes until tender. Remove and place onto a paper towel to remove excess oil. Next, sauté the red peppers adding more olive oil if required for 6-8 minutes till soft and caramelized. Remove and place onto a paper towel to remove the excess oil.
Add the tomatoes to the pot and reduce the heat to medium. Add fresh thyme, 1 teaspoon (5ml) salt, and ½ teaspoon (2.5ml) black pepper. Cover with a lid and continue to cook until the tomatoes start to boil. Remove the lid and give it a good stir. Continue to cook for 3-5 minutes stirring frequently until the tomatoes have created a juicy sauce. Add the onions, eggplant, zucchini, and pepper into the pot stirring to combine all the vegetables. Cover and continue to cook for another 10 -15 minutes reducing to a simmer. Remove the lid and continue to cook until most of the liquid has evaporated and a stew-like consistency has formed. Add the fresh thyme and season with salt and pepper to taste.
*All the vegetables should be cut into the same 1” (2.5cm) chunks or slices to ensure that all the vegetables cook consistently.
Cut the eggplant into cubes. Place the eggplant in a colander and sprinkle with 1 tablespoon of salt. Add a heavy stack of plates on top to help press out the moisture. Set aside for 30 minutes. Rinse and pat dry with a paper towel.
Next, blanch the tomatoes in a boiling pot of water for 30 seconds to remove the skins. Make a small x across the top of each tomato before placing in water. Remove the skins, discard and coarsely chop the tomatoes. Set aside.
Next, heat 2 tablespoons (30ml) of olive oil in a dutch oven or large pot over medium heat. Add the onion and sauté until soft and translucent, approximately 6-8 minutes. Add the garlic and cook for one more minute. Remove and set aside. Next, add 1-2 tablespoons (15-30ml) of olive oil and sauté the zucchini and eggplant for 6-8 minutes until tender. Remove and place onto a paper towel to remove excess oil. Next, sauté the red peppers adding more olive oil if required for 6-8 minutes till soft and caramelized. Remove and place onto a paper towel to remove the excess oil.
Add the tomatoes to the pot and reduce the heat to medium. Add fresh thyme, 1 teaspoon (5ml) salt, and ½ teaspoon (2.5ml) black pepper. Cover with a lid and continue to cook until the tomatoes start to boil. Remove the lid and give it a good stir. Continue to cook for 3-5 minutes stirring frequently until the tomatoes have created a juicy sauce. Add the onions, eggplant, zucchini, and pepper into the pot stirring to combine all the vegetables. Cover and continue to cook for another 10 -15 minutes reducing to a simmer. Remove the lid and continue to cook until most of the liquid has evaporated and a stew-like consistency has formed. Add the fresh thyme and season with salt and pepper to taste.
*All the vegetables should be cut into the same 1” (2.5cm) chunks or slices to ensure that all the vegetables cook consistently.
