French-style Braised Vegetables

Featured in the Honolulu Star-Advertiser on January 8, 2020.



French-style Braised Vegetables

  • 2 pounds ripe tomatoes
  • 2 tablespoons olive oil
  • 2 eggplants, peeled and cubed
  • 6 small zucchini, diced
  • 3 small onions, minced
  • 3 bell peppers, cut into 1/2-inch strips
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • A pinch sugar
  • 1 leaf bay leaf
  • 1 sprig rosemary
  • 1 sprig basil, chopped
  • 1 sprig thyme


  1. In a large pot of boiling water, blanch tomatoes for 20 seconds; rinse under cold water and peel.
  2. Cut in half, remove seeds, and dice; set aside.
  3. In a large heavy saute pan, heat olive oil on medium-high heat; add eggplants and zucchini; saute until slightly brown, stirring constantly; set aside.
  4. In the same pan over medium heat, add onions, bell pepper and garlic; mix well and cook for about 5 minutes.
  5. Add tomatoes and cook for 10 minutes, stirring constantly.
  6. Add eggplant and zucchini; season with salt, pepper, sugar and herbs; mix well.
  7. Braise on low heat uncovered for about 1 hour, stirring regularly.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
150 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 20 mg sodium, 25 g carbohydrate, 8 g fiber, 14 g sugar, 5 g protein


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