- 1/4 cup olive oil
- 1-1/2 cups diced yellow onions
- 1 tsp minced garlic
- 2 cups diced eggplant, skin on
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1-1/2 cups chopped tomatoes
- 1/2 tsp dried thyme leaves
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- Salt and pepper (optional)
Heat oil in a large saute pan over medium heat. Add onions and garlic. Cook, stirring occasionally, until they are wilted and lightly caramelized, about 5-7 minutes. Add eggplant and continue to cook, stirring occasionally, until eggplant is partially cooked, about 5 minutes. Add bell peppers, zucchini, and squash. Cook for an additional 5 minutes. Add the tomatoes, thyme, basil, and parsley. Cook 5 minutes longer. Season with salt and pepper if desired.
Stir to blend and serve either hot or at room temperature.
4-6 servings
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Adapted from Food Network recipe by Emeril Lagasse (https://www.foodnetwork.com/)