Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1 medium eggplant, diced
  • 2 medium zucchini, sliced
  • 1 bell pepper, diced
  • 1 medium yellow squash, sliced
  • Fresh basil for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté diced onion until translucent, about 5 minutes.
  3. Add minced garlic; cook for an additional minute until fragrant.
  4. Stir in chopped tomatoes, thyme, basil, salt, and pepper.
  5. Simmer the sauce for about 15 minutes until slightly thickened.
  6. Meanwhile, prepare the vegetables by sprinkling diced eggplant with salt and letting it sit for 10 minutes, then rinse and drain.
  7. Add the eggplant to the skillet and sauté for 5 minutes.
  8. Incorporate zucchini, bell pepper, and yellow squash. Cook for 15-20 minutes, stirring occasionally until all vegetables are tender yet retain some shape.
  9. Adjust seasoning if needed; serve warm or at room temperature.
  10. Garnish with fresh basil just before serving.