Zucchini Italiano
2 medium zucchini, diced to 1"
1 medium eggplant, diced to 1"
1 medium onion, diced
2 cloves garlic, minced
1 medium green pepper, diced
2 ribs celery, diced
3 tablespoons olive oil
2 (15 ounce) cans stewed tomatoes
3 tablespoons tomato paste
salt and pepper, to taste
6 to 8 fresh basil leaves, chopped
toasted garlic bread, to serve
vegan cheese, to taste, optional
1. Preheat oven to 350 degrees F, if using vegan cheese. Sauté all vegetables in the olive oil until the onion is transparent. Add the tomatoes (squish them with your hands to break them up) and the tomato paste and enough water only up to the sides of the pot, not to cover the mixture.
2. Salt and pepper, to taste. Cook 1 hour or until all is tender. Add basil at the end of cooking.
3. Spoon into individual serving bowls. Top each with a slice of garlic bread and cover with the vegan cheese. Put in oven only until the cheese melts.
I also serve this over brown rice or whole wheat angel hair.
SO HOW'D IT GO?
This sounds great, but the amount of water that it requires isn't clear to me. Can someone help me out so I can try it?
note: this also seems to serve maybe only 5 people, since I ate this over the course of 2 days and I wasn't eatin for 10.
really good!
I didn't add green pepper cause I don't like it, and I added thyme, oregano and rosemary at the end too.
pretty sure it was the eggplant that made it sweetly flavored.
Thanks for posting. I just finished up eating and it was fantastic.