Ingredients

• 1/4 c. olive oil, plus more as needed
• 1 1/2 cups small diced yellow onion
• 1 tsp. minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 tsp fresh thyme leaves
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced yellow squash
• 1 1/2 - 2 cups peeled, seeded and chopped tomatoes
• 1 TBSP thinly sliced fresh basil leaves
• 1 TBSP chopped fresh parsley leaves
• Salt and freshly ground black pepper
• Garlic powder and hot red pepper flakes to taste - my add on

Directions

1. Set a large 12 inch saute pan over medium heat and add the olive oil

2. Once, hot, add the onions and garlic to the pan

3. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized – 5-7 minutes

4. Add the eggplant and thyme to the pan and continue to cool stirring occasionally, until the eggplant is partially cooked, about 5 minutes

5. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper to taste and cook for a final 5 minutes

6. Stir well to blend and serve either hot or at room temp.

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