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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 6 to 8 portions
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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


  1. 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. 
  2. 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.