4 tablespoons virgin olive oil
2 cloves garlic, crushed and minced
2 bell peppers (green or other color)
1 large onion, quartered and thinly sliced
4 small zucchini, cut into 1/4-inch slices
4 large red tomatoes, diced
2 small eggplants, cubed
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh oregano
1 teaspoon herbes de Provence, optional
1 teaspoon minced fresh thyme
10 leaves fresh basil, thinly cut
Salt and freshly ground black pepper
In a 4-quart Dutch oven or saucepan, heat the olive oil over medium heat. First, add the garlic, peppers and onions and cook, stirring often, until the peppers and onions are softened, 6 to 7 minutes. Next, add the zucchini, tomatoes and eggplant; stir until coated with olive oil and garlic. Cook for 5 minutes, and then add the parsley, oregano, herbes de Provence if using, thyme and basil. Season with salt and pepper and stir to combine.
Finish cooking over lower heat for 8 to 10 minutes. Remove from the heat and let rest before serving for 10 minutes, to allow the flavors to incorporate. Use or cover and refrigerate for up to 5 days.
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