Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Heat olive oil in a large pan or pot over medium heat.
- Add onion and cook for 5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Add eggplant and cook for 8-10 minutes, stirring occasionally, until softened.
- Stir in zucchini and bell pepper; cook for 5 minutes.
- Add tomatoes, thyme, basil, salt, and pepper.
- Simmer gently for 20–25 minutes, stirring occasionally, until the eggplant and other vegetables are tender throughout and the tomato juices form a thickened sauce. Continue cooking if needed, without letting the mixture dry out.
- Taste and adjust seasoning.
- Finish with fresh herbs if using and serve warm.
Nutrition
Notes
• Cut the eggplant into evenly sized cubes and check that it is tender through the center before serving.
• Use a large, deep pan that comfortably holds the vegetables and tomatoes.
• Stir gently as the vegetables soften to preserve some texture rather than breaking everything into a purée.
• Fresh and canned tomatoes release different amounts of liquid. Judge the finished sauce by its consistency as well as the stated cooking time.
• The finished dish should be moist and spoonable, without a large pool of watery liquid.
• Serve as a vegetable side with crusty bread, rice, or polenta.