• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil, plus more as needed

  2. 1 1/2 cups small diced yellow onion

  3. 1 teaspoon minced garlic

  4. 2 cups medium diced eggplant , skin on

  5. 1/2 teaspoon fresh thyme leaves

  6. 1 cup diced green bell peppers

  7. 1 cup diced red bell peppers

  8. 1 cup diced zucchini squash

  9. 1 cup diced yellow squash

  10. 1 1/2 cups peeled, seeded and chopped tomatoes

  11. 1 tablespoon thinly sliced fresh basil leaves

  12. 1 tablespoon chopped fresh parsley leaves

  13. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Set a large 12-inch saute pan over medium heat and add the olive oil . Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes , basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.


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