Ingredients
– 1 medium eggplant, diced
– 1 medium zucchini, diced
– 1 medium bell pepper, diced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 400 g canned diced tomatoes
– 1 tsp dried basil
– 1 tsp dried thyme
– 2 tbsp olive oil
– Salt and pepper to taste
Method
1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and garlic. Sauté until the onion becomes soft.
3. Stir in the eggplant, bell pepper, and zucchini. Cook for about 5-7 minutes.
4. Pour in the canned tomatoes along with the basil and thyme. Mix well and season with salt and pepper.
5. Simmer for 15 minutes, stirring occasionally, until all vegetables are tender.
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