Directions

1. In a pot, or deep pan, heat up the oil. When the oil is hot, turn the fire down to a medium heat, and add the onions. Sauté five minutes, then add the garlic and eggplant. Sauté another 10 minutes.

2. Add in the zucchini and peppers and sauté for 10 minutes.

3. Add in the tomato sauce, water, salt, pepper, garlic and onion powders, and stir to combine. Allow the sauce to come to a boil and then turn down the heat and let simmer for 15–20 minutes until the sauce starts to thicken.

Recipe tags

Aubergines Complex carbs Cooked vegetables Courgettes French cuisine French food Kosher French food Ratatouille Reva Blander Reva Blander Yaffe Revalutionary foods Squash Stew Stews Vegetables Zucchini Zucchinis