Serves 4


  • Olive oil
  • 1 small red or yellow onion, chopped
  • 1 large eggplant, cubed
  • 2 bell peppers, red, yellow or green, seeded and cut into 1/2-inch squares
  • 2 zucchini, cut into half-moons
  • 4 garlic cloves, finely chopped
  • 3 cups whole tomatoes, peeled, seeded & chopped, juice reserved
  • Pinch of red pepper flakes
  • 1 bay leaf
  • 1/4 cup fresh basil or Italian parksley, finely chopped (2 Tbsp dried, if you don’t have fresh
  • salt and pepper
  • freshly grated Parmesan cheese


  1. In a large sauté pan or pot, heat enough olive oil to coat the bottom of the pan. Add the onion and sauté over medium heat for 5 minutes, until soft.
  2. Add the eggplant and peppers — and another glug of olive oil — and sauté about 10 minutes, until the vegetables are just tender.
  3. Add the zucchini, garlic, tomatoes, red pepper flakes, and bay leaf and bring to a simmer. Stew for about 20 minutes, until everything is cooked through, then remove the bay leaf.
  4. Just before serving add chopped basil or parsley, and season to taste with salt and pepper.

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