This is a traditional French dish originating from the South of France. This dish is reminiscent of my trips to Paris when I would go there from England with my friend Danielle on my college breaks. I love the complex fresh and clean taste of the vegetables and herbs, may be enjoyed with brown rice, millet or quinoa.

1 eggplant (aubergine) or 4 cups chopped

1 zucchini (courgette) chopped

1 yellow squash chopped

2 tomato peeled and chopped

½ red bell pepper chopped

½ orange bell pepper chopped

 1 onion chopped

5 cloves garlic chopped

2 Tbsp chopped fresh basil

2 sprigs of thyme

¼ tsp dried oregano

2 Tbsp extra virgin olive oil(optional)

1 tsp sea salt

Ingredients

Saute onion and garlic in a large saucepan with oil or 2 Tbsp water over medium low heat until onions are translucent. Add tomatoes and stir. Add all the remaining ingredients and cook for 30 minutes on low stirring occasionally or until eggplant is tender.