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Baby spinach leaves with water droplets.


With olive oil and fragrant herbs, late summer vegetables shine in this classic French dish. Recipe source: Greater Chicago Food Depository

Prep Time: 20 minutes Total Time: 50 minutes Cook Time: 30 minutes Servings: 6
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2 tablespoons Cooking Oil
  • 1 1/2 teaspoons dried Basil
  • 1/2 teaspoon Salt
  • Black Pepper, to taste
  • 2 tablespoons Parmesan Cheese (optional)
  • 1 medium Onion, diced
  • 4-6 cloves of Garlic, minced
  • 2 large Eggplants, diced
  • 2 large Bell Peppers, diced
  • 2-3 medium Tomatoes, diced
  • 3-4 Yellow Squashor Zucchini, diced (optional)
  1. Heat large pot over medium heat. Add oil, black pepper and onion. Cook onion for 3 to 5 minutes, stirring frequently.
  2. Add garlic, cook another minute, stirring constantly.
  3. Add eggplant, bell pepper, summer squash or zucchini (optional) and salt. Sauté 5 minutes or until eggplant starts to soften.
  4. Add tomatoes and dried basil. Simmer approximately 15 minutes.
  5. Top each serving with 1 teaspoon parmesan cheese if desired.


  • If you don’t have fresh tomatoes, substitute with one (14.5 ounce) can diced tomatoes!
Nutrition Facts
Serving Size 1/6 of recipe made with yellow squash, fresh tomatoes and cheese % Daily Value
Calories 139
Fat 6 g 7%
Saturated Fat 1 g 5%
Cholesterol 1 mg 0.3%
Sodium 240 mg 10%
Total Carbohydrates 21 g 8%
Fiber 9 g 32%
Sugars 11 g
Protein 5 g 9%
Ingredient Nutrition Info

Onions are a good source of vitamin C and vitamin B6.

Garlic contains vitamin B6, manganese and phosphorus.

Eggplant is a good source of fiber, manganese and potassium.

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Tomatoes are a good source of vitamin A, vitamin C, vitamin K and potassium.

Yellow squash is a very good source of vitamin C, vitamin B6 and manganese.

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