Ingredients
3 – 4 cloves garlic, minced
1/2 cups olive oil (divided)
1 large onion, diced
1 lb. zucchini (5 – 7 medium), cut into 1/4 inch rounds
4 large bell peppers (red, green or orange or a combination of all three), cut into 1/4 inch strips
1 lb. eggplant, peeled and cut into 1 inch cubes
1 #300 can diced tomatoes (14 – 16 oz can) or peel, seed and dice 1 lb fresh tomatoes
2 teaspoons dried sweet basil (double if using fresh)
1 tablespoon fresh flat leaf parsley, minced
1 teaspoon dried thyme (double if using fresh)
1/2 teaspoon ground black pepper
1 teaspoon Cajun Spice Blend (or add to taste)
Sea salt to taste (about 1 teaspoon)
Instructions
Heat about 1/4 cup olive oil in a large heavy pot or skillet over medium heat. You really just want to make sure there’s enough oil to lightly cover the bottom of the pan. Add zucchini and bell peppers; sauté until just tender-crisp – about 3 – 4 minutes. Transfer to a bowl and set aside.
Add more olive oil to the pan, if necessary, and add the onions and eggplant. Sauté 3 – 4 minutes, then add the garlic, sautéing the mixture a few more minutes.
Add the tomatoes. Cook for 2 minutes, and then add the zucchini mixture. Gently stir and add seasonings. Turn down heat and simmer until vegetables are tender but still slightly crisp. Taste and adjust seasonings, adding more Cajun seasoning, sea salt, or freshly ground black pepper.
Garnish with fresh herbs and serve hot.
