• 28 oz can whole peeled tomatoes
  • 1/4 cup olive oil
  • 1 1/2 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large eggplant, cubed
  • 2 bell peppers, cubed
  • 2 zucchini squash, cubed
  • 1 bay leaf
  • 1 tsp dried thyme
  • Splash of red wine vinegar
  • Salt and pepper


  1. Preheat oven to 350 degrees. In a casserole dish or rimmed baking sheet, roast tomatoes with 2 tbsp olive oil for 30 minutes.
  2. Salt the eggplant and let sit in a colander for 15-30 minutes to remove juices. Pat dry with a paper towel.
  3. Add olive oil to a dutch oven over medium heat. Once hot, add the onions and garlic to the pot. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 10 minutes.
  4. Add the peppers and salt and pepper and continue to cook, stirring occasionally, about 5 minutes. Add the eggplant, zucchini, roasted tomatoes, bay leaf and thyme.
  5. Bring to a simmer and let gently simmer for about 15 minutes. Remove from heat. Add a splash of red wine vinegar and salt and pepper to taste.


We served ours with whole-wheat penne and sprinkled Parmesan cheese. Super simple and delicious. We’ll definitely be making this again come Summer after we hit up a Farmer’s Market.