Ingredients

• 1 large Spanish onion, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 cup celery, chopped
• 1 medium eggplant, peeled and cut into 1-inch cubes
• 1 medium zucchini, cut into 1-inch cubes
• 1 medium yellow squash, cut into 1-inch cubes
• 3 cups diced tomatoes (canned or fresh)
• 1 Tbsp fresh garlic, chopped
• ½ tsp chopped fresh basil
• ½ tsp chopped fresh thyme
• 2 tsp salt
• ¼ tsp cayenne pepper (optional, for heat)
• ½ tsp freshly ground black pepper
• 2 oz grated Parmesan cheese (optional, for garnish)
• Extra virgin olive oil

Instructions

1. Sauté the aromatics:
   Heat 2–3 Tbsp olive oil in a large skillet over medium heat. Add onion, red pepper, celery, salt, pepper, and cayenne. Cook for about 8 minutes until softened.
2. Cook the eggplant: 
   Add the eggplant and continue cooking for another 5 minutes, stirring occasionally, until slightly tender.
3. Add remaining vegetables:
   Stir in tomatoes, zucchini, squash, basil, thyme, and garlic. Reduce heat to medium-low, cover, and cook for 15 minutes. Stir occasionally to prevent sticking.
4. Finish:
   Vegetables should be tender but still hold some texture. Taste and adjust seasoning.
5. Serve:
   Garnish with Parmesan cheese (if using). Serve hot with crusty bread or as a side dish.