1 medium eggplant, cubed
2 tbsp olive oil
2 cloves garlic, minced
1 large onion, diced
2 bell peppers, one green and one yellow, coarsely chopped
4 small zucchini, two green and two yellow, cut into 1/4-inch slices
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 tbsp tomato paste
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
2 tbsp chopped fresh parsley
Salt and pepper


Cut eggplant into ½ inch slices and sprinkle salt on both sides. Let it sit for 5 or 10 minutes while you make other preparations, then rinse well and cube. This draws out some of the bitter taste people associate with eggplant.

In a large saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring occasionally, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add zucchini, tomatoes, tomato paste and herbs. Mix well, cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Lightly season with salt and pepper to taste.