Ingredients
| 1/4 cup olive oil |
| 1 onion, thinly sliced |
| 2 garlic cloves, minced |
| 1 small eggplant, cut into 1/2-inch pieces |
| 2 zucchinis, sliced into 1/2-inch rounds |
| 1 bell pepper, cut into 1/2-inch pieces |
| 2 tomatoes, chopped |
| 1 teaspoon fresh thyme leaves |
| Salt and pepper, to taste |
| Fresh basil, for garnish |
Method
- Heat olive oil in a large stainless steel skillet over medium heat. Add the onions and garlic, sautéing until they are soft and translucent, about 5 minutes.
- Add the eggplant to the skillet, cooking until it starts to soften, about 5 minutes.
- Add the zucchinis and bell pepper, cooking for another 5 minutes, until they start to soften.
- Stir in the tomatoes and thyme. Season with salt and pepper. Cover and simmer over low heat for about 20 minutes, or until the vegetables are tender.
- Uncover and cook for another 5 to 10 minutes to reduce some of the liquid.
- Check seasoning and adjust with salt and pepper as needed. Garnish with fresh basil before serving.
