Step 1

Heat 4 Tbsp extra virgin olive oil over medium high heat in a large dutch oven. Add eggplant, zucchini and yellow squash seasoned with a little salt and pepper. Cook, stirring occasionally for 6-8 minutes. Work in two batches so as not to over crowd the pan. Transfer to a plate.

Step 2

Add remaining 2 Tbsp olive oil along with onion and sauté for 5 minutes. Add garlic and bell peppers and sauté for another 3-4 minutes.

Step 3

Add in diced tomatoes along with thyme, rosemary, red chili flakes, salt and pepper. Cook for 10 minutes, until tomatoes are cooked down to a sauce.

Step 4

Add eggplants, zucchini and yellow squash back into the sauce and cook for 10-15 minutes, until the vegetables are cooked soft to your liking (see note 1). Stir in basil leaves and adjust the seasoning for salt and pepper to your taste.

Step 5

Serve it with a drizzling of more extra virgin olive oil, fresh basil and a little red chili flakes (optional).