This dish can be served over cooked pasta or as a side dish.  It’s an excellent accompaniment for grilled Italian sausage or lamb chops.

  • 2 tablespoons of extra virgin olive oil
  • 1 bell pepper, seeded and roughly chopped
  • 1 large onion, cleaned and roughly chopped
  • 2-4 cloves of garlic, cleaned and roughly chopped
  • 1 medium eggplant, ends removed and cut into 1 inch cubes
  • 2 good-sized zucchini or summer squash, ends removed and roughly chopped
  • 2 teaspoons of dried oregano
  • 2 teaspoons of dried basil
  • Pinch of red pepper flakes, or more to taste (optional)
  • 1 large can of diced tomatoes
  • 2 teaspoon of salt, plus more for seasoning to taste
  1. Place cubed eggplant in a bowl and sprinkle with 1 teaspoon of salt. Set aside until needed.
  2. Warm low skillet over medium high heat. Add olive oil. When the oil begins to shimmer add chopped onions and bell pepper. Sprinkle lightly with salt. Sauté until translucent, about 5 minutes.
  3. Add eggplant and mix into onions and peppers. Cook until the eggplant begins to soften, about 5 minutes.
  4. Add garlic and squash to the pan. Sauté for another 5 minutes.
  5. Add the tomatoes. Simmer on low until all vegetables are soft and the flavors have blended, about 15 minutes. Add salt and pepper to taste.