Ingredients and Preparation
- Heat 1 teaspoon oil over medium-high heat in a large Dutch oven or pot. Add onion and garlic, and cook 3 minutes.
- Reduce heat to medium, add 1 ½ tablespoons oil, stir in eggplant, and cook 7-9 minutes, until eggplant is softened. Stir in zucchini and red pepper, cover, and cook 7 minutes, stirring occasionally. Stir in tomatoes, oregano, and thyme, and cook 3 minutes.
- Season with salt and pepper, sprinkle with basil, and serve.