Try this recipe as a main dish, with a side of garlic bread; as a side dish, accompanying grilled meats or fish; embellish your favourite pasta with it; or add the leftovers to your scrambled eggs for breakfast. However you choose to try this versatile dish, we’re sure you’ll find it yummy!

Servings: 5-6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

INGREDIENTS

• 4 or 5 large ripe tomatoes (diced into ½ inch cubes)
• 1 medium eggplant (diced into ½ inch cubes)
• 1 medium to large zucchini (diced into ½ inch cubes)
• 1 large yellow, orange, or red bell pepper (cut into ¾ inch pieces)
• 1 cup finely chopped fresh spinach or Swiss chard
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 1 Tsp tomato paste (optional)
• 5 Tbsp extra virgin olive oil
• ¾ Tsp sea salt
• ½ Tsp sugar
• Add a pinch or two of each of the herbs of your choice – can be dried or fresh (oregano, basil, and thyme pair well)
• Freshly ground black pepper to taste
• Sprinkle of parmesan (optional)

INSTRUCTIONS

1. In a large saucepan, heat 2 tablespoons of olive oil on medium heat. Add eggplant and ¼ teaspoon sea salt. Sautee for 10 minutes or until soft and starting to brown. Put cooked eggplant onto a plate and set aside.
2. In the same pan (no need to clean), add 1 tablespoon of olive oil. Then sauté zucchini until tender for 4 to 5 minutes (adding ¼ teaspoon sea salt while it’s cooking). Transfer to a plate and set aside.
3. Heat 2 tablespoons oil in the pan, and sauté in the onion and bell pepper, cooking for 4 to 5 minutes. Stir in the garlic and continue to cook 2 to 3 minutes.
4. Add tomatoes, tomato paste (optional), ¼ teaspoon sea salt, and ½ teaspoon sugar. Stir together and cook for about 8 minutes, until tomatoes are a saucy consistency.
5. Stir in the cooked eggplant, zucchini, spinach / Swiss chard, and bring to a gentle boil. Then add ground pepper and herbs to the mix, reduce heat to low and simmer (uncovered) for 8 to 10 minutes.
6. Tase test, and adjust the seasoning if need be. Sprinkle with parmesan (optional) and it’s ready to serve.

Bon appétit!

Adapted from recipe found here.