1 medium eggplant, cubed

6 small zucchini and/or yellow squash, cut in ½-inch slices

1 large red or yellow onion, sliced

4 cloves garlic, minced

6 plum tomatoes, cut in quarters

1 medium red bell pepper, seeded and cut into 1” squares

½ tsp. oregano or marjoram

¼ tsp. thyme (optional) or 1 tsp. Italian herb blend

½ cup extra-virgin olive oil


Place all ingredients except olive oil in a 3-quart ovenproof pot or casserole dish. Drizzle olive oil all over and mix. Bake uncovered for 90 minutes in a 350˚ oven. The vegetables will cook down considerably! Makes 6-8 servings.

pdf of recipe can be found here