Ingredients
Scale
- 1 medium eggplant (cubed)
- 2 medium zucchinis (sliced into rounds)
- 1 cup bell peppers (mixed colors, chopped)
- 2 cups ripe tomatoes (diced)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables—cube the eggplant, slice the zucchinis, and chop the bell peppers and onions.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté until translucent.
- Add eggplant and cook until slightly golden brown (about 5-7 minutes).
- Stir in zucchini and bell peppers; cook for an additional 3-5 minutes until tender.
- Mix in diced tomatoes, thyme, basil, salt, and pepper. Allow to simmer for about 10-15 minutes until flavors meld.
- Serve hot or at room temperature.
Notes
- Feel free to customize by adding seasonal vegetables or herbs you have on hand.
- For added depth of flavor, consider caramelizing the onions longer before adding other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 120
- Sugar: 6g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg