• 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 eggplant, cubed
  • 1 zucchini, cubed
  • 1 yellow squash, cubed
  • 1-2 red bell peppers, seeded, ribbed and cubed
  • 4 large tomatoes, diced
  • 1 tsp dried thyme
  • 1/3 cup chopped fresh basil
  • sea salt
  • black pepper

In a Dutch oven, heat oil over medium heat. Cook onions, stirring occasionally, until soft (about 5 minutes.) Add garlic and cook for 1 minute more. Stir in eggplant, zucchini, and squash and season with salt & pepper. Add 1⁄2 cup water, cover and simmer until vegetables begin to soften, about 5 minutes.

Stir in bell peppers, and simmer covered for 5 minutes more. Stir in tomatoes and thyme and bring to a boil. Reduce heat to low, cover partially and simmer until all vegetables are tender, about 15 minutes.

Remove from heat and stir in fresh basil. Serve over quinoa or brown rice.

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