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- 2 medium-sized eggplants, cubed
- 2 medium-sized zucchinis, cubed
- 2 red bell peppers, sliced
- 1 yellow onion, sliced
- 4 garlic cloves, chopped
- 2 medium-sized tomatoes, diced
- 1/4 cup olive oil
- 1 tbsp thyme leaves
- Salt and black pepper to taste


1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the eggplants, zucchinis, and red bell peppers. Drizzle 3 tbsp of olive oil over the vegetables and toss them to coat.
3. Spread the vegetables onto the baking sheet and season with thyme leaves, salt, and black pepper. Roast for 30 to 40 minutes or until the vegetables are tender.
4. In a separate frying pan on medium-high heat, heat the remaining olive oil. Sauté the onions until translucent and then add the garlic. Cook for an additional minute or until the garlic is fragrant.
5. Add the diced tomatoes to the frying pan and cook until they have broken down and become saucy.
6. Add the roasted vegetables to the frying pan and mix everything together. Cover and simmer for 15-20 minutes to combine the flavors. Serve hot or cold.

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