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    from "Everyday FoodŽ magazine"

    This hearty country dish from the Provence region of France is an easy and economical celebration of seasonal vegetables, garlic, and olive oil. Our basic method yields a batch big enough for other recipes. It can also be served as a simple side dish or spooned onto toasted crusty bread.

    Prep Time: 20 minutes
    Total Time: 1 hour, 15 minutes
    Yield: Makes 3 quarts

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    1 can (28 ounces) whole peeled tomatoes
    6 tablespoons extra-virgin olive oil
    1 large eggplant (1 pound), cut into 1-inch pieces
    Coarse salt and ground pepper
    2 large yellow onions (1 pound total), diced large
    1 head garlic, cloves smashed and peeled
    2 bell peppers (any color), seeded and diced large
    2 large zucchini (1 pound total), diced large
    1 bay leaf
    1 tablespoon fresh marjoram or oregano leaves
    2 to 3 tablespoons red-wine vinegar

    Print recipe

    1. Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
    1. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
    1. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Red Pack Whole Peeled Tomatoes - $2.29/ea
      Eggplant - $1.49/lb
     Farm Fresh, Medium
      Yellow Onion, Small
    This product is currently unavailable.
      Green Bell Pepper - $1.29/lb
     Farm Fresh, Lg
      Green Zucchini, Medium - $1.49/lb Save! $1.00/lb for 3lb or more
     Farm Fresh, Med
      Oregano - $1.49/ea
     Farm Fresh
      Roland Aged French Red Wine Vinegar - $3.69/ea
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      FreshDirect Bay Leaves - $3.79/ea
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