Step 1

If prepping ahead of time, chop your onions, bell peppers, zucchini, and tomatoes and add to separate zip top bags. Mince the garlic and add to the same bag as the onions.

Step 2

When ready to cook, chop the eggplants into bite sized pieces. Add to a strainer over a bowl and toss with one tablespoon of salt. Let sit and drain.

Step 3

Meanwhile, add 1 teaspoon olive oil to a Dutch oven over medium heat. Add the onions and garlic, seasoning with salt and pepper. Cook until softened and fragrant, about 5 minutes. Add the peppers and cook for another 5 minutes, until the peppers have softened. Remove the mixture from heat and transfer to a large bowl.

Step 4

Add in 1 teaspoon of olive oil to the pot and add the zucchini, seasoning with salt and pepper. Cook until softened, about 5 minutes. Add to the same bowl with the onions and peppers.

Step 5

Add another 2 teaspoons olive oil to the pot and add the drained eggplant. Cook until softened, about 5-8 minutes. Add in the tomatoes, bay lead, and sprigs of thyme, scraping the bottom of the pot with a wooden spoon to loosen the browned bits as the tomatoes release liquid.

Step 6

Add in the bowl of cooked vegetables back to the pot, stirring to combine. Bring to a simmer and then turn the heat down to low. Let simmer for about 30 minutes, stirring occasionally. Remove the bay leaf and thyme sprigs. Remove the pot from heat and stir in the basil.

Step 7

To serve, sprinkle with more basil. To freeze, spoon into freezer-safe containers and let cool completely. Cover and freeze up to three months.