Ingredients
- 2.0 cups chopped yellow onion (1-inch pieces) (about 1 medium onion)
- 2.0 cloves thinly sliced garlic
- 2.0 count cans (56 oz) diced tomatoes
- 10.0 count sprigs fresh thyme
- 0.25 teaspoons dried oregano
- 1.0 count bay leaf
- 6.0 cups diced eggplant (1-inch pieces)
- 1.5 cups diced red bell pepper (1- inch pieces)
- 3.0 cups diced zucchini (1- inch pieces)
- extra-virgin olive oil
- kosher salt and black pepper
Equipment
Brava Chef's Pan
Nutrition Information
Allergens: None
Instructions
-
1
Sear vegetables
- In Brava Chef’s Pan, mix together onions, garlic, 2 tablespoons extra-virgin olive oil and a pinch of salt and black pepper.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to begin cooking.
- Note: You will add additional ingredients after 5 minutes.
-
2
Add tomatoes
- Once Brava notifies you, carefully remove Chef’s Pan from Brava.
- Add tomatoes, thyme, oregano and bay leaf and a pinch of salt and black pepper. Stir well.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to continue cooking.
- Note: You will add additional ingredients after 5 minutes.
-
3
Add vegetables
- Once Brava notifies you, carefully remove Chef’s Pan.
- Add eggplant, red bell pepper and zucchini. Stir gently.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to continue cooking.
- Note: You will remove Chef's Pan after 8 minutes.
- Once Brava notifies you, carefully remove Chef’s Pan.
- Press green button to begin preheating.
- When Brava is preheated, slide Chef’s Pan, uncovered into top shelf. Press green button again to begin baking.
-
4
Serve
- When food is done, carefully remove Chef’s Pan from Brava and serve.