A simple take on the classic French staple that’s colorful, flavorful, and packed with summer vegetables! Delicious served with pasta or bread. Just 10 ingredients and 1 pot required!
Heat 2 Tbsp (30 ml // adjust if altering number of servings) of olive oil in a Dutch oven (or large rimmed skillet) over medium heat. Once hot, add the eggplant and season with a pinch each of salt and pepper. Cook, stirring often, until the eggplant softens and begins to brown — about 10 minutes. Transfer to a plate and set aside.
Heat another 1 Tbsp (15 ml // adjust if altering number of servings) of oil in the same pan over medium heat. Add the zucchini, bell pepper, onion, and garlic. Cook until tender and slightly browned — about 10 minutes.
Add the eggplant back in, along with the diced tomatoes, basil, oregano, salt and pepper, thyme (optional), and red pepper flakes (also optional). Bring to a boil, then reduce to simmer and cook for another 10 minutes or until the liquid has slightly reduced and the vegetables are soft. Taste and adjust as needed, adding more salt for overall flavor, basil or oregano for more herb flavor, or red pepper flakes for heat.
Serve warm on its own or with pasta, polenta, or crusty bread. Optionally, garnish with fresh basil and a drizzle of olive oil.
Leftovers will keep stored in a sealed container in the refrigerator for up to 3-4 days or in the freezer up to 1 month.
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Notes
*Nutrition information is a rough estimate calculated without optional ingredients.