28 Mar 2024


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


  • 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.

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