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  • 3 Tbsp canola oil + more

  • ½ large eggplant, cut into ½-inch cubes

  • 1 ½ tsp kosher salt

  • 1 small zucchini, cut into ½-inch cubes

  • 1 small yellow onion, finely chopped

  • 1 small, sweet bell pepper (red, orange, or yellow), diced

  • 3 garlic cloves, finely chopped

  • 2 large tomatoes, diced & keep the juice

  • 1 Tbsp tomato paste

  • ¼ tsp black pepper

  • 2 tsp fresh thyme (or 1 teaspoon dried), finely chopped

  • 2 Tbsp fresh basil (or 1 Tablespoon dried), chiffonade


  1. Heat 3 Tbsp oil in a skillet on medium heat. Add eggplant and 1 teaspoon salt, sauté for about 5 minutes or until eggplant has slightly softened. Add zucchini and cook for another 5-8 minutes. Transfer cooked eggplant and zucchini to a bowl and set aside.

  2. Heat 1-2 Tbsp oil in skillet. Sauté onions and bell pepper until onions have softened, about 4-5 minutes.

  3. Turn heat to low. Add garlic, tomatoes & juice, tomato paste, 1/2 tsp salt, black pepper, and thyme. Cook for another 2 minutes.

  4. Add eggplant and zucchini back into the pan, mix, and simmer for 2-3 more minutes. Turn off heat and stir in basil. Taste and adjust for seasoning.

  5. Serve warm on bread, pasta, or on its own.

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