Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 red bell pepper, seeded and chopped (approx. 150g)
  • 1 yellow bell pepper, seeded and chopped (approx. 150g)
  • 1 medium eggplant, cubed (approx. 300g)
  • 2 medium zucchini, cubed (approx. 300g)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried basil (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves (optional)
  • Extra Virgin Olive Oil (optional)
  • Grated Parmesan Cheese (optional)

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Stir in the bell peppers and cook for 5-7 minutes, until slightly softened.
  3. Add the eggplant and zucchini to the pot. Stir well to combine.
  4. Pour in the crushed tomatoes and diced tomatoes. Stir in the oregano, basil, and thyme. Season with salt and pepper.
  5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking. Check seasoning and adjust as needed.
  6. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil (and Parmesan, if desired). Serve warm.