Ingredients
5 medium onions, chopped3 garlic cloves, minced6 tablespoons olive oil, divided1 small eggplant, peeled and cubed3 medium zucchini, chopped2 medium yellow summer squash, chopped3 medium green peppers, chopped2 medium sweet red peppers, chopped2 medium sweet yellow peppers, chopped3/4 cup vegetable stock1 bay leaf2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed3/4 teaspoon salt1/2 teaspoon pepper2 medium tomatoes
Preparation
In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low.
In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven.
Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an “X” on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes.
Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.
