Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 large eggplant, about 1 pound, cut into ½-inch dice
  • 2 medium zucchini, cut into ½-inch dice
  • 2 bell peppers (1 red, 1 yellow), seeded and cut into ½-inch dice
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add eggplant to the pot and cook until lightly browned.
  3. Stir in zucchini and bell peppers. Cook until slightly softened.
  4. Add crushed tomatoes, diced tomatoes, basil, parsley, thyme, and oregano. Season with salt and pepper.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until vegetables are tender. Stir occasionally to prevent sticking.
  6. Taste and adjust seasoning as needed.