1/4 cup olive oil
1 1/2 cups of onion, diced in small pieces
2 cloves garlic, minced
2 cups eggplant, diced in medium pieces (No need to peel the eggplant)
1 cup green bell peppers, diced in medium to large pieces
1 cup red bell peppers, diced in medium to large pieces
1 cup zucchini squash, diced in medium pieces
1 cup yellow squash, diced in medium pieces
1 1/2 cup peeled, chopped tomatoes
1 teaspoon fresh thyme leaves
1 tablespoon thinly sliced fresh sweet basil
Salt & pepper to taste
How to Prepare:
Add olive oil to a large pan over medium heat. Add onions and garlic to the hot pan. Keep the onions and garlic stirred until caramelized.
Add the eggplant and continue to cook until the eggplant is starting to soften, about 5-6 minutes.
Add the peppers, zucchini and yellow squash and cook until it starts to soften, about 5-6 minutes.
Add the tomatoes, thyme, basil and salt and pepper to taste. Cook for another 6-8 minutes.
Serves about 4 for a main course or 6 as a side dish.