Layers of onion, garlic, and bell pepper build the base here, with cubed eggplant and zucchini added in stages so everything cooks down to tender, silky perfection. Crushed tomatoes simmer everything together into a thick, rustic sauce, while fresh thyme and a bay leaf add that classic Provençal depth. Every vegetable gets its own moment in the pot, developing golden edges before it all melds into one glossy, deeply flavorful stew. A scattering of torn basil at the end brightens the whole dish and makes it feel fresh even after that long, slow simmer. Serve it warm over grains or crusty bread, or let it sit and eat it at room temperature — it only gets better as it rests. This one's a natural fit for a plant-based table, easy to make ahead and just as good the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the red and yellow bell peppers along with another tablespoon of olive oil. Cook, stirring occasionally, until the peppers begin to soften and their edges turn slightly golden, about 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
