SERVES: 6
INGREDIENTS
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
DIRECTIONS
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.
Heat 1-2 Tbsp oil in skillet. Sauté onions and bell pepper until onions have softened, about 4-5 minutes.
Turn heat to low. Add garlic, tomatoes & juice, tomato paste, 1/2 tsp salt, black pepper, and thyme. Cook for another 2 minutes.
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.
Serve warm on bread, pasta, or on its own.