Ingredients
Scale
- 1 medium eggplant, diced
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups crushed tomatoes (1 14-oz can)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: crusty bread or cooked quinoa for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until translucent, about 3 minutes.
- Add eggplant; cook until it begins to soften, about 5 minutes. <li id="instruction-step-4" Stir in zucchini and peppers; cook for another 4-5 minutes.
- Pour in crushed tomatoes, add thyme and oregano; simmer 10-12 minutes until vegetables are tender and sauce thickens.
- Season with salt and pepper; finish with fresh basil.
- Serve hot over crusty bread or quinoa and enjoy.
Notes
- Make ahead: refrigerate up to 3 days. Reheat gently on the stove.
- Freezer-friendly: freeze in portions for up to 2 months.
- Adjust seasonings to taste; a pinch of red pepper flakes adds a subtle kick.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Method: Stovetop
- Cuisine: French-inspired, American home cooking
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 plate (250 g)
- Calories: 320 Kcal
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
