Culinary School Secrets from The Little Foodie Recipe

Ingredients

• 1/2 large or 1 small eggplant, cut into 1/2 inch pieces
• 1/4 cup extra virgin olive oil
• 1 red bell pepper, roughly cut into 1/2 inch pieces
• 1 yellow onion, roughly cut into 1/2 inch pieces
• 2 cloves garlic, smashed
• 1 large or 2 small zucchini, quartered and chopped
• 1 large or 2 small tomatoes, roughly chopped
• 3 sprigs of thyme
• Salt and pepper, to taste
• 1/2 bunch of parsley, chopped

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