1 eggplant, cubed

1 large onion, chopped

6 tbsp (90 ml) olive oil

3 garlic cloves, finely chopped

1/2 lb (225 g) white button mushrooms, quartered

1/4 tsp red pepper flakes

2 yellow bell peppers, seeded and diced

2 zucchini, cubed

1 can (28 oz/796 ml) diced tomatoes, drained

4 thyme sprigs

1/4 cup (10 g) basil, chopped

In a large pot over medium-high heat, brown the eggplant and onion in ¼ cup (60 ml) of the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside in a bowl.

In the same pot, brown the mushrooms with the pepper flakes in the remaining oil. Set aside with the eggplant.

In the same pot, brown the bell peppers and zucchini. Add oil, if needed. Return the eggplant mixture to the pot. Add the tomatoes and thyme. Stir well. Bring to a boil and simmer gently for 15 to 20 minutes. Remove the thyme and add the basil. Adjust the seasoning. Serve with pasta, fish, grilled chicken or on pizza.

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