Ingredients
– 1 medium eggplant, diced
– 2 medium zucchinis, diced
– 1 bell pepper, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 400 g canned tomatoes
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– Salt and pepper to taste
Method
1. Heat olive oil in a large pan over medium heat.
2. Add the onion and garlic, cooking until the onion softens.
3. Stir in the eggplant, zucchinis, and bell pepper. Cook until veggies are tender.
4. Pour in canned tomatoes and add thyme, basil, salt, and pepper. Simmer for about 20 minutes.
5. Serve warm as a side dish or main meal.
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