Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, 1 minute.
- Add the diced eggplant, zucchini, and red bell pepper to the skillet. Cook for about 10 minutes, stirring occasionally.
- Mix in the chopped tomatoes, dried thyme, and basil. Season with salt and pepper.
- Lower the heat and let the mixture simmer for 20-25 minutes, allowing flavors to meld.
- Check the seasoning and adjust as needed.
- Garnish with fresh parsley before serving. Serve with crusty bread or over rice for an authentic experience.
Notes
- For a more intense flavor, cook the vegetables slowly to allow the flavors to meld better.
- You can prepare this dish in advance and store leftovers in the refrigerator for up to 3 days.
- Serve with crusty French baguette or over cooked pasta for a filling meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal Kcal
- Sugar: 7g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg