½ C Tomatoes
1 C Eggplant
1 C Summer Squash, multi colors
¼ C Onions
½ C Bell Peppers
1 Tbl Garlic, chopped
2 Tbl Basil, chopped
1 tsp Thyme, leaves only chopped
1 tsp Oregano, leaves only chopped
1 ea Bay leaf
¼ C evo
Salt to taste
Black Pepper to taste
Wash and cube the summer squash, eggplant and bell peppers into 1/2” pieces, keeping each type separate. Dice the onions and tomatoes the same size.
In a heavy bottom pot add evo over low heat. Add in the onions first and a pinch of salt to cook these gently until they start to soften without any color. Next, add in the chopped garlic and cook until fragrant and slightly nutty then add in the bell peppers, eggplant bay leaf and thyme. Add a pinch more salt while cooking this mix covered with a lid until the vegetables begin to release their juices and look slightly softened, about 4 minutes. Next mix in the squash, cover and simmer for another 4 minutes then stir in the tomatoes, season with salt and fresh ground black pepper to taste while the vegetables cook slowly until tender throughout. Fold in the fresh basil at the end and drizzle with extra virgin olive oil.
Chef’s Note: This is a lighter summer version using fresh tomatoes added at the end versus the classic tomato paste and sauce heavier stewed version.