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  • 6 Tbs olive oil
  • 2 medium onions
  • 2 red bell peppers (opt)
  • 2 lbs eggplant cut into 1 inch pieces
  • 2-3 medium zucchini or yellow squash
  • 2 medium garlic cloves, minced
  • 2 tsp fresh thyme
  • 3 1/2 C diced fresh tomatoes or 28 oz can
  • 1/4 C fresh basil &/or parsley, minced
  • salt & pepper
  • Cooked rice for serving

1. Adjust an oven rack to lower middle position and heat the oven to 325 degrees.

2. heat 2 Tbs oil in a large dutch oven over medium heat. Add onions, pepper and 1 tsp salt; cover and cook, stirring occasionally until vegetables have softened and released their liquid, about 10 minutes. Uncover and increase heat to medium and cook, stirring occasionally, until onions are golden brown (5-10 minutes).

3. While the onions and peppers cook, heat 1 Tbs oil in a 12 inch skillet over medium heat. Add half the eggplant and cook, stirring occasionally, until browned (about 4 minutes).Transfer eggplant to a medium bowl and repeat the process with another Tbs of oil and remaining eggplant. Working in two batches, repeat the process with Tbs of oil and zucchini or summer squash. Transfer to the bowl with cooked eggplant.

4. When onions are golden brown, stir in garlic and thyme and cook until fragrant (about 30 seconds). Add tomatoes with their juice, scraping up any browned bits. Gently stir in eggplant and zucchini or summer squash and bring to a simmer. Partially cover, place pot in oven and cook until slightly thickened, but vegetables still retain their shape, about an hour. Gently stir halfway through the cooking process. Stir in basil, season with salt & pepper to taste. Serve over rice if desired. 

Serves 4-6

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Eggplant, Pepper: Bell or Sweet, Zucchini, Summer Squash, Garlic Scape, Basil, Parsley, Thyme,
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