Ingredients:

  • 1 medium eggplant (about 1 lb / 450 g), diced
  • 2 medium zucchini (about 12 oz / 340 g), sliced
  • 2 bell peppers (1 red, 1 yellow), diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium tomatoes (about 1 lb / 450 g), chopped
  • ¼ cup (60 mL) olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh basil or parsley, chopped (optional)

Instructions:

  1. Dice eggplant, zucchini, peppers, and onion; chop garlic and tomatoes.
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until softened and fragrant, about 3-4 minutes.
  3. Add eggplant; sauté until it starts to soften, about 5 minutes.
  4. Stir in zucchini and bell peppers; cook until slightly tender, about 5 minutes.
  5. Mix in chopped tomatoes, oregano, thyme, salt, and pepper. Reduce heat to low; cover and simmer for 15-20 minutes, stirring occasionally until vegetables are tender.
  6. Taste and adjust seasoning. Garnish with fresh herbs if desired. Serve warm.