servings: 6

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  • 2 bay leaves
  • 2 tbsp fresh rosemary, minced
  • 1/4 cup tomato paste
  • 2 cups vegetable broth or water
  • 1 tbsp fresh sage, minced
  • Salt and pepper, to taste
  • Parsley, finely chopped
  • 2 tbsp fresh thyme, minced
  • Juice, 1 lemon
  • 1/2 cup sultanas (golden) raisins
  • 4 garlic cloves, chopped
  • 2 eggplant, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 large onions, thinly sliced
  • 1 large red bell pepper, cut into strips
  • 3 zucchini, cut into 1/2-inch slices
  • 3 carrots, peeled, cut into 1/8-inch slices
  • 1 large yellow bell pepper, strips
  • 3 large tomatoes, wedges


Heat the olive oil in a large saucepan over medium-high heat. Add the onions and garlic and sauté for 2 to 3 minutes. Add the eggplant and bell peppers. Cook for 5 minutes or until vegetables are almost tender, stirring occasionally. Add the tomatoes, zucchini, carrots, sultanas, tomato paste and broth. Bring to a boil. Reduce the heat to medium-low. Simmer for 10 minutes. Add the bay leaves, rosemary, sage and thyme. Cook for 15 to 20 minutes or until the vegetables are tender, stirring occasionally and adding additional broth if needed. Add the lemon juice. Simmer for 5 minutes. Season with salt and pepper. Remove and discard the bay leaves. Serve over couscous, polenta or pasta, sprinkled with parsley.

You may substitute dried herbs for the fresh herbs, reducing the quantity by half and adding with the broth. You may substitute any combination of vegetables that you like for the vegetables specified in the recipe.

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