Pre heat oven to 350 degrees


You will need the following:

2 tablespoons of olive oil

2 red or yell bell peppers, seeded and dices (for color try some Deep Cove Farm’s White and Purple peppers)

4 gloves of freshly minced garlic for the good taste.

11/2 tablespoon of fennel seeds

1 medium or larger eggplant, diced

2 Large Zucchini, medium diced

6 medium tomatoes, ripe, cored, and coarsely chipped. ( I would like to add that the Heirloom tomatoes set this recipe off, use a combo of your favorites. But definitely add the black Krimm or Black Prince to get the full tomato flavor)

1/4 cup of basil, fresh if available , finely chopped

2 tablespoons of fresh thyme, again if available, finely chopped ( see there are reasons I have William around for, he is great with herbs)

Salt and pepper to taste

2 tablespoons of Italian Parsley fresh chopped to garnish with if you are trying to impress.




First, in a pan heat 1 tablespoon of olive oil and add your onions and peppers. Cook until they begin to brown which should be 8 minutes on med heat.

Next add the garlic and fennel seeds cook and stir for about a minute.

After that transfer into a bowl and set aside.

Add 1/2 tablespoon of olive oil to a pot. Add eggplant and cook, stirring frequently until browned in some places, figure roughly 5 minutes. Transfer that to bowl with onions and peppers.

Next add 1/2 tablespoon of olive oil to pot and put in the zucchini stirring frequently.

Add the tomatoes (important, if using heirlooms, cut them up over the pot to capture the juices),the veggies in the bowl, basil, and thyme. Bring it to a simmer, Cover and transfer to oven and bake for 35-45 minutes,


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