# What You'll Need:
→ Vegetables
01 - 1 medium eggplant, diced
02 - 1 large zucchini, diced
03 - 1 red bell pepper, seeded and chopped
04 - 1 yellow bell pepper, seeded and chopped
05 - 1 medium onion, finely chopped
06 - 2 medium tomatoes, diced
07 - 2 cloves garlic, minced
→ Herbs & Seasoning
08 - 3 tablespoons extra virgin olive oil
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper
11 - 1 tablespoon fresh thyme leaves
12 - 2 tablespoons fresh basil, chopped, plus extra for garnish
13 - 1 tablespoon fresh parsley, chopped
14 - 1 bay leaf
→ Optional
15 - ½ teaspoon red pepper flakes
# How To Make It:
01 - Heat 2 tablespoons olive oil in a large heavy-bottomed pan over medium heat. Add diced eggplant and cook, stirring frequently, until lightly browned, about 5 to 7 minutes. Remove and set aside.
02 - Add remaining 1 tablespoon olive oil to the pan. Sauté finely chopped onion for 3 minutes, then add minced garlic and cook for 1 minute until fragrant.
03 - Add chopped red and yellow bell peppers along with diced zucchini. Cook, stirring occasionally, for 5 to 7 minutes until vegetables begin to soften.
04 - Stir in diced tomatoes, browned eggplant, salt, black pepper, thyme, parsley, basil, bay leaf, and optional red pepper flakes.
05 - Reduce heat to low, cover, and simmer gently for 25 to 30 minutes, stirring occasionally, until all vegetables are tender and flavors meld.
06 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper if necessary.
07 - Serve warm or at room temperature, garnished with extra fresh basil.
