- Main
- Side
- French
- Mediterranean
- One pot
- Make-ahead
- Stovetop
Ingredients
- 1
medium eggplant (about 1 lb), cut into 3/4-inch cubes
- 1 tsp
salt, for the eggplant
- 1/2 cup
extra-virgin olive oil, divided, plus more for serving
3 tbsp in step 2, 2 tbsp in step 3, 2 tbsp in step 4, 1 tbsp in step 5
- 2
medium zucchini (about 1 lb), cut into 3/4-inch half-moons
- 2
bell peppers (1 red, 1 yellow), seeded and cut into 1-inch pieces
- 1
large onion, diced
- 4 cloves
garlic, thinly sliced
- 4 sprigs
fresh thyme
- 1 can
whole peeled tomatoes (28 oz), crushed by hand, with juices
- 1 tsp
red wine vinegar
salt and freshly ground black pepper, to taste
- 1 cup
fresh basil leaves, loosely packed, torn
- Gluten-free
- Vegan
Not checked: salt and freshly ground black pepper.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the eggplant cubes in a colander, toss with 1 tsp salt and let them drain in the sink for 20 minutes. Pat dry with a towel. This keeps the eggplant from soaking up all the oil.
20 min, hands-off
- 1 medium eggplant (about 1 lb)
- 1 tsp salt
- Step 2
Heat 3 tbsp of the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the eggplant in a single layer and cook, stirring only occasionally, until browned and tender, 7–8 minutes. Scrape onto a plate.
8 min
- 1 medium eggplant (about 1 lb)
- 3 tbsp extra-virgin olive oil
- Step 3
Add 2 tbsp oil to the pot and cook the zucchini over medium-high heat until lightly browned but still firm, about 5 minutes. Add to the plate with the eggplant.
5 min
- 2 tbsp extra-virgin olive oil
- 2 medium zucchini (about 1 lb)
- Step 4
Add 2 tbsp oil and cook the peppers until blistered in spots and starting to soften, about 5 minutes. Add them to the plate too.
5 min
- 2 tbsp extra-virgin olive oil
- 2 bell peppers (1 red, 1 yellow)
- Step 5
Lower the heat to medium and add the last 1 tbsp oil along with the onion. Cook, stirring now and then, until soft and golden, about 8 minutes. Stir in the garlic and thyme sprigs and cook until fragrant, 1 minute more.
9 min
- 1 tbsp extra-virgin olive oil
- 1 large onion
- 4 cloves garlic
- 4 sprigs fresh thyme
- Step 6
Add the crushed tomatoes with their juices, season with salt and pepper, and simmer uncovered until thickened and no longer watery, about 15 minutes.
15 min, hands-off
- 1 can whole peeled tomatoes (28 oz)
- salt and freshly ground black pepper
- Step 7
Return all the browned vegetables to the pot, stir gently, and simmer over low heat until everything is tender and the flavors come together, 15–20 minutes. Fish out the thyme stems.
18 min, hands-off
- 1 medium eggplant (about 1 lb)
- 2 medium zucchini (about 1 lb)
- 2 bell peppers (1 red, 1 yellow)
- Step 8
Off the heat, stir in the vinegar and taste for salt and pepper. Let it sit 10 minutes, then fold in most of the torn basil. Serve warm or at room temperature, scattered with the rest of the basil and a generous drizzle of olive oil.
10 min
- 1 tsp red wine vinegar
- salt and freshly ground black pepper
- 1 cup fresh basil leaves
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026