1 large red onion- peeled
1 small eggplant
1 red bell pepper, halved, cored, seeded
1 yellow bell pepper, halved, cored, and seeded
1 large zucchini
4 table olive oil
1 fat garlic clove, peeled smashed
few thyme springs
14oz can chopped tomatoes
8oz vine- ripened cherry tomatoes
handful of basil leaves- roughly torn
1. Chop the vegetables into bite size pieces- keeping them separate. Heat the olive oil in a large pan and saute the onion with thyme over heat for 1-2 minutes.
2. Add eggplant, red, yellow peppers and garlic. Saute for a min, then add zucchini and saute for another 2 mins. or so.
3. Tip in the canned tomatoes and add a splash of water. Now add the cherry tomatoes and bring to a simmer. Cook for 8-10 minutes until the vegetables are tender.
Serve with a sprinkle of basil.
****Suggestions: I didn't have cherry tomatoes...so I actually just used puree and chopped tomatoes. It was still delicious!!!
ALL RIGHTS TO THE PHOTOS BELONG TO KELLY G…