Description

This French dish is normally served as a side dish, but can also be the main dish. Serve it with rice or pasta and a crusty bread to complete the meal.

Ingredients

• 1/4 c. olive oil, plus more as needed
• 1 1/2 c. yellow onion, diced or about 10 scallions, chopped
• 1 1/2 t. minced garlic
• 2 c. eggplant, diced, skin on
• 1/2 t. fresh thyme leaves
• 1 c. green bell peppers, diced
• 1 c. red bell peppers, diced
• 1 c. zucchini squash, diced
• 1 c. yellow squash, diced
• 1 1/2 c. tomatoes, peeled, seeded, chopped
• 1 T. fresh basil leaves, thinly sliced
• 1 T. fresh parsley leaves, chopped
• salt, to taste
• freshly ground black pepper, to taste

Steps

1. Place a large 12 inch saute pan over medium heat ; add in olive oil. When hot, add the onions and garlic to the pan. Cook onions, stirring occasionally, until wilted and lightly caramelized, about 5 to 7 minutes.
2. Add eggplant and thyme to the pan; cook, stirring occasionally, until eggplant is partially cooked, about 5 minutes.
3. Add green and red peppers, zucchini, and squash; cook 5 minutes. Salt and pepper, to taste.