Prep time: 10 mins

Cook time: 30-40 mins

List of Ingredients: 3 cups cubed eggplant (about 1 medium eggplant)
1 teaspoon salt, divided
2 tablespoons extra virgin olive oil
3 cups cubed zucchini (about 2-3 medium zucchini)
1 small yellow onion, diced
1 red bell pepper, diced
2-3 cups halved cherry tomatoes
2 garlic cloves, minced
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
1 teaspoon fresh thyme
1/2 teaspoon pepper
Bread, pasta, or grains of choice for serving

Preheat a large pot or Dutch oven over medium heat with 1 tablespoon of the extra virgin olive oil. Add eggplant and sauté until softened, 7-8 minutes. Transfer the eggplant to a separate large bowl and set aside.

To the large pot, add 1/2 tablespoon more of the olive oil and the zucchini. Sauté until just softened and bright green, about 5-6 minutes. Add a pinch of salt and transfer to the bowl with the eggplant.

Sauté remaining veggies by adding the rest of the olive oil to the pot, followed by onions, tomatoes, and garlic. Sauté until softened and the tomatoes are bursting and releasing their juices, about 8 minutes. Add another pinch of salt.

Add the zucchini and eggplant back to the pot along with the chickpeas, the rest of the salt, pepper, and fresh thyme. Stir everything together to incorporate, and increase the heat slightly to bring to a simmer. Reduce to a low-medium heat to simmer, partially covered, for 15-20 more minutes. Taste and add more salt or pepper if needed. 

This nourishing, one-pot dinner is made with seasonal ingredients. If you’re looking for a delicious way to use up all those beautiful garden veggies—whether they came from your own backyard, a generous neighbor, or your local CSA delivery—this recipe is perfect! It makes an excellent late-summer or back-to-school meal.

Any recommended side dishes or pairings that complement your recipe? 

Serve with the best sourdough bread or dinner rolls you can find, pasta, or grains of your choice!