Categories: Side dishes

Ingredients

• 5 tbsp olive oil
• 1/1/2 lb eggplant, large dice
• 1 1/2 lbs zucchini, & yellow summer squash large dice
• 1 large yellow pepper, large dice
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb tomatoes, peeled, large dice
• 1/4 cup basil leaves, thinly sliced
• thyme
• Veg Oil
• Splash rice wine vinegar or balsamic vinegar to taste
• salt & pepper

Directions

1. Heat 2 tbsp oil in large pot on fairly high heat.

2. Saute each vegetable until a little carmelized and place in a bowl, adding a little more oil if needed.Add salt and pepper to each vegetable being sauteed, stirring occasionally. When all vegetables (except onions, garlic and tomatoes) have been sauteed and placed in bowl, finally saute onions until a little brown and then add the minced garlic for a minute or so (do not let burn).

3. Add the tomatoes and the sauteed vegetables.

4. Reduce heat to low. Add 1 tbsp fresh chopped thyme. Simmer for 20 minute or up to one hour. Be careful not to stir too vigorously, so as not to break the vegetables. Taste and season with salt and pepper as needed. Stir in the basil. And a few tablespoons of vinegar to taste. Can be served hot over polenta, or as is with a sprinkling of more chopped basil, or at room temperature.

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