This dish is delicious when served with a green salad; it’s also great with grilled fish or meat. The secret for this recipe? Time: slow cooking is the key!
Getting help from others for the vegetable-cutting part is a good idea to save time.
- 6 zucchinis
- 6 eggplants
- 3 onions
- 10 tomatoes
- Fresh thyme
- 4 garlic cloves
- Salt and freshly ground pepper
- 6 TBS olive oil
- Step 1 Pre-heat the oven to 170°. Wash and cut the zucchinis, eggplants, and onions into small cubes. Peel the tomatoes and cut them into small cubes too. Drain in a strainer.
- Step 2 Place the zucchinis and the eggplants in the oven broiling pan brushed with some olive oil and bake for 20 minutes. A lot of water should come out. Add the chopped onions, salt and pepper and keep baking for another 30 minutes. The water should start evaporating and the vegetables drying out. Add the drained tomatoes with the chopped garlic, the fresh thyme, a dash of olive oil, and toss the vegetables together. Keep baking another 30 minutes or more. The vegetables should be candied. Add salt and pepper to your taste and serve with a touch of olive oil.
- Step 3 It is up to you to serve this dish cold, warm, or hot. It will usually depend on the season.