| Preparation time | 30 min |
| Cooking Time | 15 min |
| Ready In | 45 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
3 Tbsp olive oil, DIVIDED1 medium eggplant, diced into 1/2-inch cubes (1 eggplant yields ~5 cups chopped)2 medium zucchini, diced into 1/2-inch cubes (can use green or yellow // 2 zucchini yield ~2 ½ cups chopped)1 medium red bell pepper, diced into 1/2-inch cubes (1 bell pepper yields ~2 cups chopped)4 large cloves garlic, minced (4 cloves yield ~2 Tbsp minced)3 cups tomato concassee or 1 28oz can of diced tomatoes1/4 cup chopped fresh basil (plus more for serving)1/2 tsp dried oregano3/4 tsp each sea salt and black pepper (plus more for seasoning eggplant)1 tsp chopped fresh thyme (optional)1/4 tsp red pepper flakes (optional)
Directions
- Heat 2 Tbsp (30 ml // adjust if altering number of servings) of olive oil in a Dutch oven (or large rimmed skillet) over medium heat. Once hot, add the eggplant and season with a pinch each of salt and pepper. Cook, stirring often, until the eggplant softens and begins to brown — about 10 minutes. Transfer to a plate and set aside.
- Heat another 1 Tbsp (15 ml // adjust if altering number of servings) of oil in the same pan over medium heat. Add the zucchini, bell pepper, onion, and garlic. Cook until tender and slightly browned — about 10 minutes.
- Add the eggplant back in, along with the diced tomatoes, basil, oregano, salt and pepper, thyme (optional), and red pepper flakes (also optional). Bring to a boil, then reduce to simmer and cook for another 10 minutes or until the liquid has slightly reduced and the vegetables are soft. Taste and adjust as needed, adding more salt for overall flavor, basil or oregano for more herb flavor, or red pepper flakes for heat.
- Serve warm on its own or with pasta, polenta, or crusty bread. Optionally, garnish with fresh basil and a drizzle of olive oil.
- Leftovers will keep stored in a sealed container in the refrigerator for up to 3-4 days or in the freezer up to 1 month.