Ingredients
Scale
- 1 medium eggplant, diced
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 ripe tomatoes, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly. Dice the eggplant, zucchini, bell peppers, onions, and tomatoes into bite-sized pieces.
- In a large skillet over medium heat, warm olive oil. Sauté the onions and garlic until fragrant (3-4 minutes).
- Add the diced eggplant and bell peppers; cook until softened (5-7 minutes).
- Stir in zucchini and tomatoes; cook until all vegetables are tender (5-7 minutes).
- Mix in basil, thyme, salt, and pepper; simmer for an additional 3-4 minutes.
- Reduce heat to low and cover; let simmer for about 15-20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg