Adapted from Greatest.com
1 large Eggplant, diced
1 Bell Pepper, diced
1 medium Zucchini, diced
1/2 large Onion, diced
1/2 Cup tomato puree or paste
2 Tbsp Grapeseed Oil (or preferred high heat oil)
1 Tsp dried Basil
1 Tsp dried oregano
2 garlic cloves, minced or pressed
Salt, fresh ground Pepper, and Paprika
1: Heat 1 Tbsp Grapeseed Oil over medium high heat in a large pan.
2: Add Eggplant and cook until tender (7-10 minutes). Then set aside on a plate.
3: Cook Zucchini in same pan until tender (5-7 minutes). Then also set aside.
4: Add last Tbsp of Oil and heat. Cook Onions and Peppers for 5 minutes until tender.
5: Add Garlic to pan with Onions and Peppers and cook for 2-3 minutes.
6: Fold Eggplant and Zucchini into pan with Peppers and Onions. Then add Tomato Paste, Basil, Oregano, Salt, Pepper and Paprika and cook for another 2 minutes. Do not stir the mixture, instead allow to simmer until liquid cooks off.
7. Set everything aside and allow to cool in a container in the fridge for at least an hour.
Serve cold with yogurt and herbs!