Ingredients

The following ingredients have 9 Servings
  • 5 Tbsp olive oil
  • 1 medium (16 oz) eggplant, (cut into 1/2-inch cubes)
  • 1 medium yellow onion, (chopped (1 1/3 cups))
  • 2 medium bell peppers, (preferably 1 red 1 yellow, cut into 1/2-inch pieces (3 cups))
  • 4 garlic cloves, (minced ( 1 1/2 Tbsp))
  • 2 medium (10 oz each) zucchini, (cut into 1/2-inch cubes)
  • 1 medium (10 oz) yellow squash, (cut into 1/2-inch cubes)
  • 1 1/2 lbs tomatoes, (cut into 3/4-inch cubes)
  • 1 1/2 tsp fresh thyme leaves
  • 1 1/2 tsp minced fresh rosemary
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh basil, (plus more for garnish)
  • 2 Tbsp chopped fresh parsley, (plus more for garnish)

Instruction

  • Heat 2 Tbsp olive oil in a 12-inch non-stick skillet over medium high heat. Add eggplant and saute until golden brown in spots, about 8 minutes, transfer to a large pot.
  • Add 1 Tbsp oil to skillet, add onion and saute until just starting to brown, about 6 minutes, add bell pepper saute 2 minutes. Add garlic saute 1 minute longer. Transfer to pot.
  • Add tomatoes, thyme and rosemary to mixture in pot. Bring to a simmer over medium-high heat (you should hear the juices bubbling), reduce to low cover and simmer 10 minutes.
  • Meanwhile heat 1 Tbsp oil in same skillet. Add half of the zucchini and half of the squash. Saute until golden brown, tossing occasionally, about 5 minutes, transfer to a sheet of foil or plate. Repeat with remaining 1 Tbsp oil and remaining half of zucchini and squash.
  • Add zucchini, squash, basil and parsley to mixture in pot. If you prefer the just tender texture serve right away, if you want it softer like a stew let it simmer on low heat, covered, up to 45 minutes longer.
  • Serve warm garnished with more basil and parsley.