Ingredients
1 large eggplant, diced
2 medium zucchinis, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 large onion, chopped
4 ripe tomatoes, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon fresh rosemary, finely chopped
1 teaspoon dried thyme
Salt and pepper
Optional: Crusty bread or rice for serving
Preparation
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the onion and garlic, sautéing until fragrant. Add the diced eggplant and cook for 5–7 minutes, stirring occasionally.
Stir in the zucchinis, bell peppers, and chopped tomatoes. Sprinkle with rosemary, thyme, salt, and pepper. Reduce the heat to low, cover, and simmer for 25–30 minutes until the vegetables are tender and the flavors meld together.
Garnish with a sprig of fresh rosemary.
Serve with crusty bread or over rice for a hearty meal.
