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Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Pinch crushed red pepper
1 tablespoon smoked paprika
4 cloves garlic, smashed and finely chopped
3 red slicer tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 cup sweet peppers, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
2 summer squash, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade


  1. Coat a large wide pan with olive oil. Add the onions, season with salt, crushed red pepper and smoked paprika and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
  2. Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
  3. Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.
  4. Stir in the basil and taste to make sure the seasoning is correct. Enjoy warm or room temperature!