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Makes for 6 to 8 servings

  • 2 tablespoons Olive Oil, The Chef uses an Herbs de Provence, Garlic or Plain will work
  • 2 cups Onion - cut into medium small dice
  • 1 cup Red Bell Pepper – cut into medium dice
  • 2 tablespoons Garlic - freshly chopped
  • 1 teaspoon Thyme Leaves - freshly chopped
  • ¼ cup of Basil Leaves - chopped
  • 1 large can Peeled Tomatoes or 2 cups Peeled, Seeded and Diced Fresh Tomatoes
  • 2 cups Yellow Squash - cut into medium cubes
  • 2 cups Zucchini - cut into medium cubes
  • 2 cups Eggplant - 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.  


For the Woll Non-Stick Fry Pan:  click here
For the Staub Dutch Oven:  click here
For the Laser Thermometer:  click here
For the Herbs de Provence Olive Oil:  click here
For the La Valle Plum Tomatoes:  click here
For the Herbs de Provence Salt:  click here
For the Herbs de Provence Mill: click here