- 3 Zucchini, diced
- 2 Red Bell Peppers, diced
- 2 Green Bell Peppers, diced
- 4 Medium Onions, diced
- 3 Small Eggplants, peeled and diced
- 2lbs Tomatoes, peeled and diced
- 5 Cloves of Garlic, diced
- A pinch of thyme, rosemary and (optionally) fresh oregano
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Cumin
- 1 Tsp Honey
- 5 Tblsp Olive Oil
1: Layer the eggplant on paper towels and sprinkle with kosher salt. Let them sit at least 10 minutes, to remove some of the water content.
2: In a 4 quart pot, heat 1 tablespoon of the olive oil to medium-low and add the onions and a pinch of salt. Sauté until they start to turn transparent, then cover the pan and allow them to poach until fully cooked but not brown.
3: In a skillet or pan, heat 1 tablespoon of the olive oil to medium-high and sauté the peppers until starting to brown, stirring occasionally. Lower the heat to medium and cover for about 10 minutes. Once cooked add to the pot of onions.
4: Rinse the salt off of the eggplant in a mesh strainer and then repeat the previous step for both the eggplant and zucchini.
5: Add the thyme, rosemary, oregano, cumin, salt and pepper to the pot and mix well, to combine all the ingredients.
6: In the same skillet or pan, heat 1 tablespoon of olive oil to medium and add the diced garlic. Sauté for a few minutes until sizzling but not browned and then add the peeled and diced tomato, mixing well. Reduce the heat to medium-low and cook for 20 minutes, stirring frequently.
7: Add the sugar to the tomatoes, mixing well, then transfer to the pot containing all the other ingredients.
8: Mix everything well, and cook for 10 minutes over a medium-heat, adjusting for salt as required.