Ingredients
Scale
- 1 onion
- 1 medium eggplant
- 1 large red bell pepper
- 1 large zucchini
- 1 large yellow squash
- 2 cloves garlic
- 4 tablespoons extra virgin olive oil
- 14 ounces low sodium diced tomatoes
- 2 tablespoons tomato paste
- Fresh herbs (thyme, rosemary, basil)
- Sea salt and black pepper
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add sliced onions and sauté until softened (about 5 minutes).
- Add remaining olive oil and eggplant; cook until softened (about 5 minutes).
- Stir in bell pepper, zucchini, and yellow squash; sauté for another 2-3 minutes. Add minced garlic and cook for an additional 30 seconds.
- Mix in diced tomatoes, tomato paste, bay leaf, thyme, rosemary, salt, and pepper. Bring to a boil then reduce heat to medium-low and simmer for 20-30 minutes until veggies are tender.
- Remove from heat; stir in rinsed capers and chopped basil before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg