Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 large white onion
  • 3 cloves garlic, peeled
  • 1 bunch of fresh thyme
  • 1 28oz can whole tomatoes
  • 1 tsp of salt (plus more to taste)
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium eggplant
  • Pinch of crushed red pepper flakes
  • Optional for serving: Fresh burrata cheese, fresh basil, crusty bread.
  • Handful of basil

Instruction

  • In a large cast iron skillet or pot, heat 1 tbsp olive oil over medium heat for a couple of minutes until it begins to shine.
  • Dice the onion and add it to the pot. Let it cook for 5 minutes.
  • Mince the garlic and add it to the pot, cooking for another 3 minutes.
  • Add the tomatoes and bundle of thyme. Let it cook for about 5 minutes over low to medium heat, and use a spoon to gently break apart the tomatoes.
  • Chop the eggplant zucchini and squash into 1/2″ pieces and add them to the pot, cooking for 20 minutes, or until they’ve softened.
  • Season with salt and red pepper.
  • Serve with a dollop of burrata cheese, fresh basil, and a slice of crusty bread.