From craving to table
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened.
- 3
Add red and green bell peppers, and cook for another 3 minutes.
- 4
Stir in eggplant and zucchini; cook for 8 minutes, stirring occasionally, until vegetables begin to soften.
- 5
Add garlic, smoked paprika, oregano, salt, pepper, and sugar. Stir for 1 minute until fragrant.
- 6
Pour in diced tomatoes with their juice. Mix well and bring to a simmer.
- 7
Transfer vegetable mixture to a large casserole dish, smoothing into an even layer.
- 8
Bake uncovered for 25 minutes until vegetables are tender and sauce is thickened.
- 9
Remove from oven, garnish with fresh parsley, and serve hot.