Zucchini and Eggplant Peperonata

Posted on Nov 26 2014 - 9:24am by Marianne

If you haven’t seen it, we have posted a recipe for homemade peeled tomatoes with a video and all!

Of course don’t add the pancetta if you would like a vegetarian dish.

Zucchini and Eggplant Peperonata
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  1. 1 small onion chopped
  2. 1 clove of garlic crushed
  3. 3 potatoes cubed (optional)
  4. 1 eggplant cubed
  5. 2 zucchini sliced in circles
  6. 1/2 litre of tomato passata or 400g of peeled tomato can. sugar-free.
  7. Ghee
  8. Italian herbs
  9. sea salt
  10. pepper
  11. Water to add to pan if it thickens to quickly
  12. Pancetta sliced and fried in hot ghee (optional) unless you can get Whole30 approved pancetta.(optional)
  1. Fill bottom of a large frypan with ghee on medium low heat.
  2. Fry onion and garlic until soft then add the herbs and stir.
  3. Add remaining vegetables and toss to coat add salt and pepper.
  4. Add sauce (or can) and cover on low for 30mins stirring once in a while if mixture drys too quick add water and cover again.
  5. If you feel vegetables are still not cooked cover for an extra 5-10 mins.
  6. Sauce should thicken, top with fried pancetta (optional)and serve.
Gusto Paleo https://gustopaleo.com/
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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