Ingredients: 1 eggplant (aubergine) or 4 cups chopped,1 zucchini (courgette) chopped,1 yellow squash chopped,2 tomato peeled and chopped,½ red bell pepper chopped,½ orange bell pepper chopped,1 onion chopped,5 cloves garlic chopped,2 Tbsp chopped fresh basil,2 sprigs of thyme,¼ tsp dried oregano,2 Tbsp extra virgin olive oil,1 tsp sea salt
Instructions:
- Saute onion and garlic in a large saucepan over medium low heat until onions are translucent.
- Add tomatoes and stir.
- Add all the remaining ingredients and cook for 30 minutes on low stirring occasionally or until eggplant is tender.
