Recipe Ingredients

2/3 cup extra virgin olive oil
1 lb. sweet onions, sliced thin
6 cloves peeled garlic, chopped
1 lb. zucchini, quartered and cut into 3/4″ pieces
1 lb eggplant, cut into 3/4″ pieces
3 large red peppers, roasted, peeled, seeded and cut into strips
1 lb ripe tomato, peeled, seeded and cut into quarters
2 bay leaves and several sprigs of thyme, tied together with kitchen
string (bouquet garni)
Fresh basil


Heat 1/4 cup olive oil in a wide large skillet. Add onions and cook slowly until lightly browned. Add remaining oil with the eggplant and garlic; season with salt and cook until softened. Add zucchini, peppers, tomatoes, and bouquet garni. Bring to a simmer and cook very slowly until juices appear syrupy. Season with fresh cracked black pepper and fresh basil. Cool to room temperature before serving.