This hearty vegetable dish is so comforting, a great meal for a vegetarian or fantastic side dish for many occasions. Try it with whatever vegetables you have on hand and create your own favorite.
1 large white onion, roughly chopped
4 garlic cloves, minced
1 tbsp each of basil, parsley and oregano
2 smaller zucchini (quartered lengthwise and in about 1″ chunks
1 eggplant, cut in similar pieces to zucchini
2 cups mixed colored peppers – cut in rough chunks
1 28 oz can good quality tomatoes
extra virgin olive oil
freshly ground black pepper
Cover bottom of saucepan with olive oil and saute onions until they just start to soften and get little brown bits of carmelization. Add garlic and the rest of the vegetables – stir well and add tomatoes. Taste for seasoning and add a bit of kosher salt and freshly ground pepper as needed.
Allow to stew at a very gentle boil until all the vegetables have softened and are tender, (about 30 minutes) but still hold their shape. Taste again, and adjust seasonings if needed.