2 tablespoons OLIVE & VINE Baklouti Chili Pepper olive oil
10 cloves garlic, minced and divided in half
2 medium onions, coarsely chopped
6 small or 3 large bell peppers, coarsely chopped
1 medium eggplant, cubed
1 28-ounce can diced tomatoes
8-10 small-medium baby (nugget) potatoes, quartered
2 medium zucchini, cubed
2 tablespoons OLIVE & VINE Traditional Balsamic Condimento
1/2 cup basil, finely chopped
1/2 cup parsley, finely chopped
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sea salt
In a dutch oven or large sauce pan, add olive oil and 1/2 of garlic and sauté for 2 minutes on medium heat.
Add bell peppers and sauté for 10 minutes or until golden brown, stirring occasionally.
Add eggplant and diced tomatoes, cover, reduce heat to low-medium and simmer for 15 minutes.
Add potatoes and cook for another 20-30 minutes, covered, until potatoes are tender.
Add zucchini, balsamic vinegar, basil, parsley, remaining garlic, salt and pepper. Cover, remove from heat and let stand 10 minutes before serving to soften zucchini and meld the flavors. Serve warm or cold.