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June 1, 2011

Loving eggplant and zucchini is a great start for this recipe.  It is a luscious way to start a meal or to have for a side dish (a favorite with a great steak).  Strangely enough I seldom ordered this wonderful dish in France but it was constantly on my orders in many French restaurants in London.  Plan plenty of time for this as you should cook the vegetables individually before being combined while the flavors enhance with each passing hour.  A beautiful year round dish that may be served hot or cold.




  • 1/2 lb. Eggplant (peeled; cut in bite size pieces)
  • 1/2 Zucchini (washed, ends cut off; cut in bite size pieces)
  • Salt
  • 4 T. Olive Oil (or more)
  • 1/2 lb. Yellow Onions (roughly chopped)
  • 2 Green Bell Peppers (roughly diced)
  • 2-3 T. Olive Oil (if necessary)
  • 2 Garlic Cloves (minced)
  • Salt to taste
  • Freshly Ground Pepper to taste
  • 1 lb. Red Tomatoes (peeled, seeded, juiced and cut bite size)


  1. Saute the eggplant in some oil about 1 minute on each side to brown slightly; remove and set aside
  2. In the same pan saute the zucchini to brown slightly (add a little more oil); remove and set aside
  3. Cook the onions and peppers in the same pan (adding a bit more oil) about 10 minutes; stir in the garlic and season to taste with salt and pepper; remove and set aside
  4. In a large pot put all the vegetables and heat on low heat; add the tomatoes and combine gently
  5. Heat to boiling point; reduce heat and simmer 1-2 hours; stir occasionally (do not mash vegetables)
  6. Remove from heat; cover and refrigerate overnight
  7. Prior to serving; reheat very slowly or serve cold

(Serves 6-8)

Recipe adapted from “Mastering the Art of French Cooking” by Julia Child

4 Comments leave one →
  1. June 1, 2011 13:42

    Classic book and recipe!


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