2 tablespoons extra-virgin olive oil
cloves garlic, peeled and minced
1 medium yellow or white onion, sliced
1 eggplant (about 3/4 pound) washed and cut into 2-inch cubes
zucchini (about 3/4 pound) washed and cut into 1-inch cubes
tomatoes peeled, seeded, and cut into 1/2" cubes
2 large green, red, or
yellow bell peppers, seeded and cut into 1-inch pieces
1 dried bay leaf
3 fresh thyme sprigs
1 fresh rosemary sprig
salt and freshly ground
black pepper to taste
2 tablespoons chopped fresh basil or parsley
Heat olive oil in a large, heavy saucepan or soup pot. When hot, add
the onion and saute for 2 minutes, until tender.
Add the garlic and the
eggplant and sauté, stirring often, until the eggplant cubes are
softened, 3-4 minutes.
Add zucchini and bell peppers. Sauté for 3
minutes, stirring frequently. Add the tomato cubes, bay leaf, thyme, rosemary
salt and pepper and stir well.
Cover, reduce the heat to low, and cook,
stirring occasionally, until the vegetables are soft, about 45 minutes.
Transfer to a a serving bowl. Sprinkle with basil or parsley and serve hot,
or at room temperature.