Ingredients

• 1 large eggplant
• 2 medium zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium onion
• 2 medium tomatoes
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt
• Black pepper
• Fresh parsley (for garnish)

Instructions

1. 1.Wash and dice the eggplant, zucchinis, bell peppers, tomatoes, and onion into bite-sized pieces.
2. 2.Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté until fragrant, about 2 minutes.
3. 3.Add eggplant and cook for 5 minutes until slightly softened.
4. 4.Add zucchini, bell peppers, and tomatoes. Season with thyme, oregano, salt, and black pepper.
5. 5.Cover and let simmer on low heat for 15–20 minutes, stirring occasionally, until vegetables are tender and flavors are blended.
6. 6.Garnish with fresh parsley before serving. Serve warm as a main dish or side.

Nutrition Information

Why this recipe