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Ingredients

  • 1/4 cup, Epicurean Tuscan Extra Virgin Olive Oil
  • 1 each, eggplant - cubed - 1/2 inch
  • 1 head, garlic - broken into cloves
  • 1 large, onion - chopped coarsely
  • 4 medium, zucchini - cubed - 1/2 inch
  • 3 cups, mushrooms - cut in half
  • 1 red pepper - coarsely chopped
  • 4 tablespoons, parsley - chopped
  • 28 ounces, canned tomatoes - coarsely chopped
  • 12 sprigs, fresh thyme
  • 1 teaspoon, dry oregano
  • 2 teaspoons, sugar
  • Epicurean Tuscan Extra Virgin Olive Oil
  • kosher salt
  • fresh ground black pepper

Method

  1. Preheat oven to 425.
  2. In a large roasting pan add eggplant, onion and garlic. Drizzle with Epicurean Tuscan Extra Virgin Olive Oil to lightly coat.
  3. Toss. Season liberally with kosher salt and black pepper.
  4. Place in oven for 20 minutes. Toss occasionally.
  5. Add zucchini, pepper and mushrooms, a bit more salt and pepper and roast for 10 minutes.
  6. Add canned tomatoes with liquid and sugar and a bit more salt.
  7. Let roast for 15 - 20 more minutes continuing to toss occasionally. When liquid is mostly gone it is ready to serve.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm