• 2 eggplants

  • 6 roma tomatoes

  • 2 yellow squashes

  • 2 zucchinis

  • 2 tablespoons

  • olive oil

  • 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.