I also made French baguette and you know, there's nothing as lovely as hot baked bread to go with a meal. Light, healthy and fairly easy.
¼ cup Extra Virgin Olive Oil
1 diced large Onion
1 diced Red Bell Pepper
4 sliced Garlic Cloves
1 tbs Tomato Paste
3 seeded, diced Tomatoes
2 small diced Zucchinis
1 diced medium Eggplant
Sea Salt & Fresh Ground Pepper
¼ cup grated Parmesan Cheese
Put olive oil in a pot.
Add onions and garlic.
Cut the eggplants and dice.
Add peppers and zucchini to the pot, cooking about six minutes.
Add tomato paste, salt and pepper. Cook about four minutes.
Add tomatoes and eggplant. Cook about 10 minutes.
Add water as needed during cooking.
Add cheese and basil to serve.
Served over rice. I cooked the rice using vegetable broth so it's creamier and has more body.
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