Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium eggplant, cubed
- 1 zucchini, sliced
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until translucent.
- Add eggplant and cook until it starts to soften.
- Stir in bell peppers and cook until vegetables are tender.
- Pour in tomatoes, thyme, oregano, and bay leaf; season with salt and pepper.
- Simmer on low heat, stirring occasionally, 25-30 minutes.
- Remove bay leaf, adjust seasoning, and finish with fresh basil.
- Serve hot with crusty bread or grain of choice.
Notes
- Season to taste with salt and pepper.
- Simmer uncovered until vegetables are tender, about 30-40 minutes.
- For a quicker version, skip simmering and serve as a chunky roasted veggie saute.
- Great with crusty bread, over rice, or quinoa.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Stovetop simmer
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 230 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
