Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup eggplant, diced
  • 1 cup cherry tomatoes halved (or 1 can of diced tomatoes, no sugar added)
  • 1 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions:

  1. Heat the Olive Oil: In a large skillet or sauté pan, heat the olive oil over medium heat.
  2. Sauté Onions and Garlic: Add the diced onion to the pan and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add Vegetables: Add the sliced zucchini, yellow squash, diced bell peppers, and eggplant to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Incorporate Tomatoes and Seasonings: Stir in the cherry tomatoes (or canned diced tomatoes) and tomato paste. Add the dried basil, oregano, thyme, salt, and pepper. Mix everything well.
  5. Simmer: Reduce the heat to low and let the mixture simmer for about 20-25 minutes, or until all the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.
  6. Adjust Seasonings: Taste and adjust the seasoning with more salt, pepper, or herbs if needed.
  7. Garnish and Serve: Garnish with fresh basil or parsley if desired, and serve hot. Enjoy it as a side dish, or as a main course with some grilled protein!

Feel free to adjust the vegetables and seasonings according to your preferences. This dish is versatile and can be adapted to your taste!