6 roma tomatoes
2 yellow squashes
1 onion, diced
4 cloves of crushed garlic
1 red and yellow bell pepper, diced
salt and pepper
1 can of plum tomatoes
1 cup of chopped fresh
A few sprigs of fresh thyme
Preheat the oven 180 C
Cut the eggplant, tomatoes, squash, and zucchini into large cubes then set aside.
Heat the olive oil in the casserole pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft for about 10 minutes.
Season with salt and pepper, then add the plum tomatoes and cook for 5mins.
Add the cubed vegetables and stir until the ingredients are soft.
Remove from heat, then add the basil, salt and pepper.
Cover the pan with lid and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened and the sauce has thickened.
Serve while hot in your casserole dish straight to the table as a main dish or side.