3 Tbs. olive oil
2 onions, chopped
10 garlic cloves, chopped
1 large zucchini, chopped into 1” chunks (about 4-5 cups)
1 medium eggplant, chopped into 1” chunks (about 4-5 cups)
1 Tbs. dried basil
2 tsp. dried oregano
2 tsp. salt
2 tsp. black pepper
1 Tbs. garlic powder
5-6 large garden tomatoes, chopped into chunks (about 8 cups) – or 2, 28 oz. cans San Marzano tomatoes
Parmesan cheese and fresh basil for garnish
Heat the olive oil in a large Dutch oven or stock pot. Sauté onions and garlic until fragrant. Add the zucchini, eggplant, dried basil and oregano, salt, pepper, and garlic powder to the pot. Cook for 6-8 minutes stirring frequently until the zucchini and eggplant start to get tender. Add the tomatoes and cook for 15 minutes, stirring frequently as the tomatoes break down.
Turn the heat to low and cook for another 45 minutes to 1 hour until veggies are tender and all of the flavors are combined.
You can serve this dish over polenta or pasta as a main course or as a stew with crusty bread or as a delicious side to chicken or fish. YUM.