What You'll Need:

  • 2 tablespoons oil, plus more as needed
  • 2 cup small diced yellow onion
  • 2 tablespoons minced garlic
  • 2 large diced eggplant, skin on or equivalent
  • 2 diced bell peppers, any color
  • 2 summer squash (yellow or zucchini for example), sliced
  • 1 quart tomatoes, chopped
  • Salt and freshly ground black pepper


  • Capers
  • Sliced Mediterranean olives
  • Sliced or minced basil
  • Grated parmesan


Set a large deep skillet over medium heat, once hot add the oil. Add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the peppers to the pan and continue to cook, stirring occasionally, until the peppers are partially cooked, about 5 minutes. Add the garlic, zucchini, and eggplant, and continue to cook for an additional 10 minutes. Add the tomatoes and salt and pepper, to taste, and cook for a final 15 minutes. Stir well to blend and serve either hot or at room temperature. If desired, add capers and olives, with basil on top as a garnish. Flavors develop as it sits, so it is a great make-ahead dish.