• 1 very small eggplant, peeled if desired, cut in 3/4- to 1-inch chunks (3 cups)
  • 1 medium yellow bell pepper, cut in 3/4- to 1-inch chunks
  • 1 medium onion, cut in 3/4- to 1-inch chunks
  • 3 tablespoons olive oil, plus extra for drizzling
  • 2 medium tomatoes, cut in 3/4- to 1-inch chunks
  • 1 small zucchini, cut in 3/4- to 1-inch chunks
  • 4 sprigs fresh thyme
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Chopped fresh basil and/or Italian (flat leaf) parsley
  • Garlic bread (optional; recipe follows)


  1. In a 4-quart Dutch oven or large deep sauté pan, cook eggplant, yellow pepper and onion in hot oil over medium heat for about 10 minutes or until vegetables are just tender, stirring occasionally.
  2. Stir in tomatoes, zucchini, thyme, garlic, salt and black pepper. Reduce heat to medium-low and cook for about 5 minutes, stirring occasionally. Cover pan and cook about 5 minutes longer or until vegetables are tender but not mushy, stirring occasionally. (If mixture sticks to pan, add a splash of water.)
  3. Let stand, covered, about 15 minutes. (Vegetables will continue to soften and flavors will develop as the pan sits.) Remove thyme sprigs; discard. Serve warm (over garlic bread if desired) or at room temperature, garnished with a drizzle of olive oil and chopped basil or parsley.

Tip: Garlic Bread

Combine 2 tablespoons softened butter, 1 tablespoon olive oil and 1 mashed garlic clove. Spread on 4 large -inch-thick slices artisanal bread. Bake on a sheet pan in a 425 degrees oven for 4 to 6 minutes or until crisp and golden.


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