This vibrant medley of onions, garlic, bell peppers, eggplant, and zucchini simmers low and slow in crushed tomatoes until every vegetable turns tender and the sauce thickens into something deeply savory. Fresh thyme and bay leaf perfume the whole pot, while a good pour of olive oil at each stage builds layers of flavor without any fuss. It's the kind of dish that tastes even better the next day, whether you spoon it over grains, pile it onto crusty bread, or eat it straight from the bowl. A scatter of torn basil at the end brightens the finished dish beautifully. Naturally plant-based and packed with garden vegetables, this is an easy, satisfying centerpiece for a vegetarian table.
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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.
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