Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 small eggplant, cubed
- 2 small zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced (optional)
- 4 ripe tomatoes, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent, about 3-4 minutes.
- Add eggplant and cook until it begins to soften, about 5 minutes.
- Stir in peppers and cook until they start to soften, another 5 minutes.
- Add tomatoes, thyme, bay leaf, salt, and pepper. Simmer uncovered for 20-25 minutes, stirring occasionally, until vegetables are tender and sauce is rich.
- Remove bay leaf, adjust seasoning, and stir in fresh basil just before serving.
Notes
- For lighter oil use, sauté with a splash of water or vegetable broth.
- Serve with crusty bread, over quinoa, or alongside roasted chicken for a complete meal.
- Can be prepared a day ahead; flavors deepen overnight.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Method: Sauté then simmer
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 180 Kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
