Ingredients
- 3 tablespoons olive oil
- 1 eggplant diced
- 2 zucchinis diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 6 fresh tomatoes coarsely chopped
- 1 yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon of herbes de Provence
- Salt and pepper
Instructions
- In a large skillet or Dutch oven, heat a drizzle of olive oil and brown the eggplant for 5 minutes. Season with salt and pepper, then set aside. Sauté the zucchini, then the peppers, lightly browning each. Add more oil if needed. Set each vegetable aside as you go.
- In the same pan, sauté the onion for 2 minutes. Add the garlic and crushed tomatoes, and let simmer for 5 minutes.
- Return all the vegetables to the pot, add herbes de Provence, salt, and pepper, and stir gently. Cover and simmer on low heat for 15 to 20 minutes, without stirring too much, or place the covered Dutch oven in the oven at 320°F (160°C) for 20 to 25 minutes
- Serve warm as a side dish with grilled meat or fish, or enjoy cold on toast with fresh goat cheese or burrata.