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Serves 4-6


  • 1 large eggplant, washed, trimmed, skinned somewhat, and diced into 1 inch cubes
  • 1 small lemon, washed, and thinly sliced
  • 4 medium zucchini, washed, trimmed and sliced into 1/2 inch slices
  • 1/2 cup pitted or pimento stuffed green olives
  • 1/2 cup pitted black olives, sliced
  • 1/2 bunch parsley, fined minced
  • 1/2 teaspoon dry Italian spices
  • 1 28 ounce can ground San Marco or plum tomatoes
  • Salt, pepper, to taste
  • 1/4 cup red wine
  • 6 cloves of garlic, finely minced
  • 2 tablespoons balsamic vinegar
  • 1/3 cup extra virgin olive oil


Preheat oven to 350 F.

Add everything to a 4-5 quart Dutch oven in order given.
Cover and roast, 2-3 hours until vegetables are softened and cooked down, reducing oven temperature to 325 F midway. Alternatively, you can start at 325 F and cook it 3-4 hours without temperature adjustment.

Adjust seasonings.

Serve hot or cold with French bread or challah, an omelette or quiche or as a bruschetta topping.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


This is the simplest, sunniest dish you can imagine. You layer on the ingredients – don’t bother stirring – slow roast and dip into Mediterranean heaven. This is nice as part of a vegetarian meal or a side with poached salmon.