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Parve
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
I have been making this recipe for about 20 years. My mom gave me the original version and I never tire of it. I love to have leftovers because it is terrific atop brown rice, in omelets, with pasta or fish, or as a side dish with almost anything. It can be made days in advance, too.
3 tablespoons Tuscanini Olive Oil
1 onion, cut in 1-inch chunks
3 zucchini, cut in 1/2-inch-thick slices
3 yellow squash, cut in 1/2-inch-thick slices
2 red peppers, cut in 1-inch chunks
2 yellow peppers, cut in 1-inch chunks
1 eggplant, peeled and cut in 1-inch chunks (cut right before using)
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 tablespoons sugar
1/4 cup Tuscanini Red Wine Vinegar
2 teaspoons dried basil
2 teaspoons salt
1/2 teaspoon black pepper
Heat a large Dutch oven over high heat. Add oil. When oil is hot, add onion, zucchini, yellow squash, red and yellow peppers, eggplant and garlic. Cook until softened, about 12 minutes, stirring often.
Add tomatoes, tomato paste, sugar, vinegar, basil, salt, and pepper.
Cover, reduce heat to low, and simmer 20 minutes or until vegetables are cooked through but not mushy.
Serve warm or at room temperature.
Photography by Chay Berger
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