# Ingrédients:
→ Vegetables
01 - 1 medium eggplant, diced
02 - 2 zucchini, sliced
03 - 1 bell pepper, chopped
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 4 ripe tomatoes, chopped
07 - 1 cup cherry tomatoes, halved
→ Herbs and Spices
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried basil
10 - Salt and pepper to taste
→ Oils
11 - 3 tablespoons olive oil
# Étapes:
01 - In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened.
02 - Add the eggplant and bell pepper, cooking for about 5 minutes until they begin to soften.
03 - Stir in the zucchini and cook for an additional 5 minutes.
04 - Add the chopped tomatoes, cherry tomatoes, thyme, basil, salt, and pepper. Stir well to combine.
05 - Cover and simmer on low heat for 20-30 minutes, stirring occasionally, until all vegetables are tender.
06 - Adjust seasoning as necessary and serve warm.
