This end of summer favourite (yes summer's almost over) is a classic vegetable stew using the bounty of zucchini, tomatoes and eggplant that this time of year offers. Enjoy it here in a little dinner for two version or serve it as an awesome side dish!
1 cup diced eggplant
1 cup diced zucchini
1 medium onion
handfull of cherry tomatoes, halved
2 cloves of garlic, chopped
1/2 red bell pepper, sliced
2-3 tbsps fresh chopped parsley and/or basil
4 tbsps olive oil, divided
1/4-1/2 tsp salt
1/2 tsp dry basil
1/2 tsp sugar
1/4 tsp dry thyme
1/4 tsp black pepper
Sauté onion and garlic in 2 tbsps olive oil in a medium skillet until just slightly browned. Add the rest of the ingredients, including 2 tbsps olive oil but not the parsley/basil and bring up the heat. Then cover and simmer 30 minutes.
Add the parsley/basil just before serving.
Serve warm or at room temperature.
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