Adapted from Saveur

  • 1/2 c. olive oil, or Herbes de Provence Infused Olive Oil
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 bay leaf
  • 6 cloves garlic, peeled and smashed
  • 2 large yellow onions, quartered
  • 2 medium zucchini, cut into 2" pieces
  • 1 medium eggplant, cut into 2" pieces
  • 1 red, 1 yellow, 1 orange bell pepper, stemmed, seeded and quartered
  • 2 large cans whole peeled tomatoes, drained
  • Salt and pepper, to taste
  • 1 Tbsp. chopped fresh basil
  • 1 Tbsp. chopped fresh parsley

Heat oven to 400 degrees. Heat oil in a large Dutch oven add oregano, basil, garlic, bay leaf, garlic and onions; cover and cook over medium heat, stirring occasionally, 10 minutes.

Stir in zucchini, eggplant, bell peppers, tomatoes and salt and pepper. Turn off burner, transfer pot to oven, and bake uncovered for about 1 1/2 - 2 hours.

Stir in basil and parsley and serve warm or at room temperature.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil