1. Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini. 2. Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions. 3. Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic. 4. Season with salt and pepper to taste. 5. Add: tomatoes, thyme and bay leaf. 6. Reduce heat to low, cover, and cook 5 minutes. 7. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
