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  • 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.