2tablespoonsOlive Oil, The Chef uses an Herbs de Provence, Garlic or Plain will work
2cupsOnion - cut into medium small dice
1cupRed Bell Pepper – cut into medium dice
2tablespoonsGarlic - freshly chopped
1teaspoonThyme Leaves - freshly chopped
¼cupof Basil Leaves - chopped
1large can Peeled Tomatoes or 2 cups Peeled, Seeded and Diced Fresh Tomatoes
2cupsYellow Squash - cut into medium cubes
2cupsZucchini - cut into medium cubes
2cupsEggplant - cut into medium cubes
Salt and Pepper to taste
You can cook everything in the same pot or use separate frying pans like the Chef did in the video.
In the same Pot: In a Dutch oven, heat 2 tablespoons olive oil. When hot add onion and sweat until translucent and light golden brown add the bell pepper and sweat for a couple minutes, add garlic and thyme. When garlic is fragrant, add tomato, squash and zucchini.
Cook for 45 minutes at medium low heat, or until all the vegetables are very well cooked. Be sure to check the bottom to make sure it does not attach.