Ingredients (Serves 8)
- 1 large (1.25 lb) eggplant, cut into 1/3-inch cubes
- 6 tablespoons extra virgin olive oil, plus more for serving
- 2 medium zucchini cut into 1/3-inch cubes
- 1 medium yellow onion, finely chopped
- 1 red, orange, or yellow bell pepper cut into 1/4-inch dice
- 5 large cloves garlic, chopped
- 5 large vine-ripened tomatoes cut into 1/3-inch cubes, with their juices
- 1 tablespoon tomato paste
- 2 teaspoons fresh chopped thyme, plus more for serving
- 3/4 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons chopped fresh basil
- Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
- Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
- Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown.
- Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
- Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through.
- Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Store leftovers in fridge for up to 5 days, or freeze for up to 3 months.
Nutrition: 153 Calories, 11 g fat, 14 g carbs, 8 g sugar, 5 g fiber, 3 g protein.