Ingredients

Seasoning mix

• ½ tsp. dillweed
• ½ tsp. thyme
• ½ tsp. oregano
• ½–1 tsp. cumin
• 8–9 leaves basil, chopped
• Salt and black pepper

Main

• 1 eggplant, peeled and cut lengthwise into slices ¼”–½” thick
• 3 small zucchini, peeled and chopped into ½” cubes
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 shallots, chopped
• 3 cloves of garlic
• 1 large can of diced tomatoes
• ½ cup–1 cup apple juice
• ¼ tsp. balsamic vinegar
• Olive oil

Method

1. Preheat oven to 400 degrees.
2. Coat both sides of the eggplant slices with olive oil, salt and pepper.
3. Place on baking sheet and cook for 7 minutes.
4. Flip and cook for 4 minutes, or until fork tender.
5. Chop the eggplant into cubes.
6. Preheat a pan with olive oil until hot.
7. Cook garlic for 2–3 minutes.
8. Add the shallots and cook until transparent.
9. Add half of the basil and all of the other spices.
10. Add the zucchini and bell peppers and cook until they lose all of their crunchiness, about 5–7 minutes.
11. Add the eggplant cubes and cook for another 5 minutes.
12. Add the apple juice, tomatoes, and the rest of the basil and bring to a simmer.
13. Let simmer for 20–25 minutes.
14. Add the balsamic vinegar and stir it in.
15. Take off the heat and serve.