From La Cucina and from the Campania region tonight's dinner was perfect for a week night meal. I cut the recipe in half and have enough for a couple of lunches for myself.
1/4 cup extra-virgin olive oil
3 zucchini, cubed
2 medium potatoes, peeled and cubed
2 large sweet peppers, seeded and cubed
3 1/2 cups cubed eggplant, tossed with salt an allowed to drain of its juices
1 garlic clove, thinly sliced (I cut a clove in half so I could remove it)
1 medium onion, thinly sliced
3 medium plum tomatoes, peeled and seeded (I used a 28 oz can of whole tomatoes)
1 tbsp chopped basil
1 tbsp chopped oregano
1 tbsp chopped flat-leaf parsley
salt and pepper
Heat 2 tsp. olive oil in a pan, Add the zucchini, potatoes, peppers and eggplant and cook until golden.
In a saucepan, heat the remaining olive oil and cook the garlic and onion. When this mixture takes on a golden color, add the tomatoes and let cook for 5 minutes.
At this point transfer the zucchini mixture to the pan with the garlic and onion; add the rest of the ingredients and cook, covered for about 30 minutes.
When the cooking is almost completed take off the cover, turn up the heat, and cook until the liquid evaporates. Serve at room temperature.