All Recipes


  • Meal

    Main Course

  • Cusine



5 Tbsp olive oil

1 medium

1 medium yellow onion

2 medium bell peppers

4 garlic cloves

2 medium

1 medium

1 1/2 lbs tomatoes

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

2 Tbsp chopped fresh parsley


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.