1/4 cup extra virgin olive oil
1 large eggplant (diced into 1 inch cubes)
2 medium zucchini
1 medium red onion (diced into 1 inch pieces)
2 red bell peppers
1 14 oz can whole peeled tomatoes
5 large fresh tomatoes
5 cloves garlic
2 tbsp fresh thyme
2 tbsp fresh oregano
1/2 cup fresh basil
salt and pepper
1. Heat 3 tbsps olive oil in a large dutch oven over medium high heat. Add eggplant and fry until golden brown (about 5 minutes on each side). Remove eggplant and place into a large bowl. Add in zucchini and cook until golden brown on both sides (2-3 minutes on each side). Season with salt and pepper. Remove and place into the bowl with the eggplant.
2. Add the remaining olive oil to the pan and cook the peppers, onion and garlic until soft, about 5 minutes. Add in the canned tomatoes, fresh thyme and oregano, and fresh tomatoes. Turn the heat to low, cover and cook for 30 minutes.
3. Remove from heat and stir in the fresh basil. Season to taste with additional salt and pepper. Serve with warm crusty bread.