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Ciabbottola

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 45 min
  • $$
Gatheredtable
adapted fromKinfolk Cookbook

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 medium onions, chopped
  • 2 green bell peppers, chopped
  • 1/2 red bell pepper, chopped
  • 1 pound zucchini, chopped
  • 3/4 pounds eggplant, chopped
  • 2 large ripe tomatoes, coarsely chopped or crushed
  • 1 teaspoon sea salt
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh basil, thinly sliced (about 1/4 bunch)
  • 1/4 cup parmesan

Directions

Prep: 1. Chop: bell peppers, tomatoes, zucchini, eggplant, peppers, and onions into 1/4-inch pieces. 2. Grate cheese. Make: 1. Heat olive oil in a large pot or dutch oven. 2. Add onions and peppers and cook for 10 minutes, or until onions are translucent. 3. Stir in zucchini, eggplant, tomatoes, and salt. 4. Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. 5. Add eggs, stirring gently and constantly, for about 5-6 minutes or until cooked through. Serve: Ladle into bowls and season with salt and pepper to taste. Top with basil and cheese.

Notes

optional: add fresh Italian sausage

Goes great with these recipes

Gluten Free Baguette
Sweet Potato Bread
Easy Healthy Corn Bread
No Knead Artisan Bread
Gluten Free Homemade Bread (or Pizza Dough!)
Sliced Rye Bread
Gluten-free Dinner Rolls
Victoria's Quick Garlic Bread
Fresh Whole Grain Bread
Whole Wheat Dinner Rolls
Garlic Bread
Dinner Rolls
Baguette

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