Ingredients
- 4 tsp. olive oil, divided
- 2 yellow onions, chopped
- 3 bell peppers, chopped
- 6 medium zucchini, chopped
- 2 medium eggplants, cubed
- 4 cloves garlic, minced
- 4 large tomatoes, chopped
- 1 bay leaf
- 4 sprigs thyme
- 1 tsp. salt
- Pepper to taste
- ¼ cup sliced fresh basil
Tip: Screenshot this list for easy reference while shopping
Instructions
- Warm one-quarter of the oil in a large, heavy-bottomed pot over medium-high heat. Sauté the onions and peppers until brown and soft (8-10 minutes). Transfer to a large bowl and set aside.
- Add one-quarter of oil to the pot and sauté the zucchini until soft (2-3 minutes). Add to onions and peppers.
- Add one-quarter of oil to the pot and sauté eggplant until translucent (5-6 minutes). Add to cooked vegetables.
- Add remaining one-quarter of oil to the pot and sauté the garlic until fragrant (1 minute). Stir in the tomatoes, bay leaf, thyme, and salt.
- Return all vegetables to the pan. Simmer, stirring occasionally, until all vegetables are tender and mixture is slightly creamy (1 hour). Remove bay leaf and thyme. Add pepper to taste and stir in the basil to serve.