Ingredients:

  • 2 medium eggplants (about 1.5 lb / 680g total), cut into 1-inch cubes
  • 2 medium zucchini (about 1 lb / 450g total), cut into 1-inch cubes
  • 2 red bell peppers, cored, seeded, and cut into 1-inch pieces
  • 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 large yellow onion, chopped (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 (28 ounce / 794g) cans crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil, plus more for drizzling
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon herbes de Provence
  • 1 bay leaf

Instructions:

  1. Chop all vegetables according to the ingredient list.
  2. Heat olive oil in the Dutch oven over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add bell peppers and eggplant. Cook, stirring occasionally, until slightly softened.
  4. Add zucchini, crushed tomatoes, and tomato paste. Stir to combine.
  5. Add basil, thyme, oregano, herbes de Provence, bay leaf, salt, and pepper. Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for at least 60 minutes, or until vegetables are tender. Stir occasionally to prevent sticking.
  7. Taste and adjust seasoning as needed. Remove bay leaf before serving.
  8. Drizzle with olive oil and serve hot.