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Ingredients

  • 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
  • 4 tablespoons, parsley - chopped
  • 2 cans, tomato - cut 1/2 inch pieces
  • 12 sprigs, fresh thyme
  • 1 teaspoon, dry oregano
  • 2 teaspoons, sugar
  • Epicurean Oregano 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 
  3. Epicurean Oregano Extra Virgin Olive Oil
  4.  to lightly coat.
  5. Toss. Season liberally with kosher salt and black pepper, add thyme.
  6. Place in oven for 20 minutes. Toss occasionally.
  7. Add zucchini and roast for 10 minutes.
  8. Add canned tomatoes with liquid and sugar and a bit more salt. Add oregano. Reduce heat to 375 degrees.
  9. Let roast for 15 - 20 more minutes continuing to toss occasionally. When liquid is mostly gone it is ready to serve. Add parsley and toss.
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