3medium onions, peeled and chopped into1-inch pieces
2garlic cloves, peeled and minced
1medium eggplant, peeled and chopped into1-inch pieces
2medium zucchini, chopped into1-inch pieces
115-oz jar roasted bell peppers, chopped into1 inch pieces
115-oz can diced tomatoes
2sprigs fresh thyme
1/2teaspoon Herbs de Provence (parsley, thyme and basil)
1/4teaspoon sea salt
Freshly ground pepper
6large basil leaves, torn into small pieces
Heat olive oil in a large skillet over low to medium heat. Add onion and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Add eggplant and sauté for a few minutes, stirring occasionally without breaking it. Add zucchini and bell peppers. Sauté for a couple of minutes then add tomatoes, herbs, salt and pepper and sugar. Cook for 30 minutes, stirring occasionally or until the vegetables are tender. Remove from heat and stir in basil. Serve warm or cold.
HELPING HANDS: Kids can help snap the ends of fresh green beans.