As featured in Westchester Magazine on August 6, 2015
1⁄4 cup cup olive oil, plus 2 TB, divided
1 cup onion, diced 2 tsp minced garlic 1 cup medium eggplant, skin on, diced
1 cup red bell peppers, diced
1 cup zucchini, diced 1 cup yellow squash, diced 1 1⁄2 cups tomatoes, seeds removed, chopped
2 TB thinly sliced fresh basil leaves 1 TB fresh thyme leaves, or 1 tsp dried 1 1⁄2 tsp kosher salt 1⁄2 tsp freshly ground black pepper
Heat a large sauté pan or Dutch oven over medium heat and add 1⁄4 cup olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly browned, about 5 minutes.
Add the eggplant and 1 more tablespoon of olive oil to the pan and continue to cook, stirring occasionally, about 10 minutes.
Then add the red peppers, zucchini, squash, tomatoes and an additional tablespoon of olive oil, and continue to cook for 10 minutes, stirring to combine.
Finally, add the basil, thyme, and salt and pepper, and cook for another 5-10 minutes until the mixture is cooked through and well combined. Stir well, taste and add more salt and pepper to bring out the flavors. Can be served either hot or at room temperature.
Store in an air tight container in the fridge for up to three days.