This dish features a variety of colored vegetables with antioxidant and anti-inflammatory phytonutrients that help protect the body at a cellular level.
- Yield: 4 Servings
- Cooking Time: 25 Minutes
- 1 tbsp olive oil
- 4 shallots, minced
- salt and freshly ground black pepper
- a pinch of oregano or marjoram
- 2 red bell peppers, seeded and chopped
- 2 yellow bell peppers, seeded and chopped
- 1 medium eggplant, chopped
- 1 medium zucchini, chopped
- 4 tomatoes, skinned (optional), and chopped
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- ¼ cup finely chopped parsley leaves, plus leaves to garnish
- brown basmati rice, to serve
How to Make It
- Heat the olive oil in a large, heavy saucepan over medium to low heat. Add the shallots and a pinch of salt, and stir until the shallots begin to turn translucent. Add a dash of water to bring the temperature down and to add moisture to the pan. After 2–3 minutes add the oregano or marjoram and the peppers. Cook until the peppers have softened.
- Add the eggplant and the zucchini, and when the liquid in the pan has reduced, add the tomatoes. Let the mixture simmer for 15 minutes over low heat, taking care not to let the vegetables stick to the bottom of the pan and burn.
- Add the garlic and a little more olive oil for added flavor and cook for another 5 minutes. Stir in the chopped parsley and season with salt and black pepper to taste. Serve on a bed of brown basmati rice with some parsley scattered on top.