1 onion, diced

Recipe and photo by Sara Newberry

3 cloves garlic, minced 

4 thyme sprigs, minced 

1 eggplant, cut into 1/2-inch cubes

1 zucchini, cut into 1/2-inch cubes

1 yellow squash, cut into 1/2-inch cubes

1 red bell pepper, diced

1 pint cherry tomatoes, halved 

1/4 cup sliced basil

Olive oil

Salt and pepper

Heat 1/4 cup olive oil in a large skillet over medium heat. Add onion and cook, stirring, until translucent, about 3 minutes. Add garlic and thyme and cook for 30 seconds. Add eggplant and cook, stirring, until beginning to break down, about 10 minutes. Add 2 tablespoons oil, then add zucchini, yellow squash and bell pepper and cook until softened, about 5 minutes. Add tomatoes and cook until soft, about 5 minutes. Stir in basil and season with salt and pepper. Serve hot or room temperature.