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Makes 4 servings

3 tablespoons olive oil

1 red onion, diced

4 cloves garlic, minced

1 medium eggplant, diced medium

2 zucchini, diced medium

1 summer squash, diced medium

1 red bell pepper, diced medium

1 (28-ounce) can diced tomatoes

1 ½ teaspoons dried thyme

1 tablespoon +1 teaspoon dried oregano

1/8 - ¼ teaspoon red pepper flakes

2 bay leaves

1 ½ teaspoon smoked paprika

Chopped parsley for garnish

1. Heat olive oil in a pot over medium heat. Add the onion along with a pinch of salt and cook 5 minutes. Add the garlic and cook another 30 seconds.

2. Add the vegetables, theyme, oregano, red pepper flakes, bay leaves, smoked paprika, and ½ teaspoon salt. Stir well to combine. Cover and cook , stirring occasionally, until vegetables are very tender (about 25 minutes).


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