Ingredients:

  • 1 medium eggplant, diced (about 1 lb or 450g)
  • 2 medium zucchinis, sliced (about 1 lb or 450g)
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups ripe tomatoes, chopped (or one 14 oz can of diced tomatoes, 400g)
  • ¼ cup olive oil (60ml)
  • 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
  • 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
  • Salt and pepper, to taste
  • Fresh basil leaves, for serving

Instructions:

  1. Dice the eggplant and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
  2. Heat olive oil in the pot over medium heat. Add diced onions and cook until translucent.
  3. Add minced garlic and sauté for another 1-2 minutes until fragrant.
  4. Rinse and pat dry the salt-drawn eggplant. Add to the pot, stirring occasionally until slightly softened (about 5 minutes).
  5. Stir in zucchini, bell peppers, and tomatoes. Mix well.
  6. Add thyme, basil, salt, and pepper. Bring to a simmer, then reduce heat and cover. Cook for 30 minutes, stirring occasionally.
  7. Taste and adjust with more salt, pepper, or herbs as needed.
  8. Ladle into bowls, garnish with fresh basil, and enjoy!