Ingredients
Scale
- 4 tablespoons extra virgin olive oil
- 1 onion
- 1 medium eggplant
- 1 large red bell pepper
- 1 large zucchini
- 1 large yellow squash
- 2 cloves garlic
- 14 ounces low sodium diced tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1 large sprig fresh rosemary (or 1 teaspoon dried)
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 1 tablespoon capers (rinsed)
- 1/4 cup freshly chopped basil
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add sliced onion and sauté until softened (about 5 minutes).
- Add 2 more tablespoons of olive oil to the pot; incorporate cubed eggplant and cook until tender (about 5 minutes).
- Stir in the remaining olive oil along with chopped bell pepper and squash; sauté for another 2-3 minutes before adding minced garlic (cook for an additional 30 seconds).
- Mix in diced tomatoes, tomato paste, bay leaf, thyme, rosemary, sea salt, and black pepper. Bring to a boil before reducing heat to medium-low. Simmer covered for 10 minutes and then uncovered for an additional 20 minutes.
- Remove from heat; stir in rinsed capers and freshly chopped basil. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg