This goes well as a side dressing for chicken, or as a vegetarian main dish with rice. As with most tomato dishes, the flavor is even more enhanced the second day.
1/4 cup olive oil
1 medium eggplant, peeled and cut into 1″ cubes
1 medium zucchini, cut into 1″ cubes
2 tbsp olive oil
1 & 1/2 cups sliced onions
2 large red bell peppers, cut into 1″ squares
2 tbsp fresh thyme
1 bay leaf
1/4 cup chopped fresh basil
In a large skillet, heat olive oil with high heat. Add eggplant and zucchini. Cook until just barely tender (about 10 minutes), stirring frequently.
Remove from heat. Reduce heat to medium high. Remove the vegetables to a separate container. In the same pan, cook the onions until they start to soften. Add peppers and garlic and cook (stirring occasionally) until just tender. Season with salt and pepper. Add tomatoes and seasoning. Reduce the heat to low, cover and cook for 10 minutes. Add eggplant and zuchinni back in and cook until everything is tender. Taste and adjust the seasonings. Garnish with chopped basil.