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1 eggplant
2 red or orange peppers
1(or 2 if small) zucchini
1 bunch parsley, chopped
1 onion, chopped
3-4 + 2 garlic cloves
4-5 plum tomatoes
1 bay leaf
1 teaspoon dry or 1 tablespoon finely chopped fresh basil leaves
1 tablespoon tomato paste
1 tablespoon sugar
Vegetable oil
Salt, pepper

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      • Medium




      Cut eggplant, zucchini and peppers in about 1 inch-size pieces. Heat oil in 12-inch skillet. Fry eggplant and zucchini in oil until it gets a golden color. Saute onion in the same skillet until lightly golden.


      Make tomato sauce

      Make an X-cut at the bottom of the tomatoes. It will make it easier to remove the skin. Put them into boiling water for about 30 seconds. Remove with slotted spoon and quickly plunge them into ice water to stop cooking. Remove the skin from the tomatoes, chop roughly and process in blender or food processor. Heat skillet and add some oil. Finely mince 2 garlic cloves and saute until fragrant, about 1 min. Add tomatoes, basil and bay leaf, season with salt, pepper and sugar to your taste. Cook until liquid is almost evaporated, add tomato paste and cook a little more, until sauce is a smooth consistency.


      Adjust seasoning. Remove and discard bay leaf. Put eggplant, zucchini, peppers, remaining garlic and sauteed onion in 4-quart Dutch oven; add salt, pepper, onion and tomato sauce. Cover and
      simmer for about 20-25 minutes. Add chopped parsley at the end of cooking.


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