Preparation

  1. Heat olive oil in a large pot over medium heat. Add the onion and bell peppers with a pinch of salt. Cook until softened, about 10 minutes.

  2. Add the garlic and cook unstirred until fragrant, about 1 minute.

  3. Stir in the zucchini or squash with another pinch of salt and cook until almost tender.

  4. Add the eggplant and cook until soft.

  5. Add the diced and shredded tomatoes along with the tomato paste. Simmer until a thick stew forms, about 10 minutes.

  6. Adjust with more tomato paste and seasoning as needed. Serve warm with crusty bread or over rice.