Serves 4 to 6.
• 2 medium zucchini or yellow squash (about 1 pound), roughly chopped
• 1/3 c. plus 1 tbsp. extra-virgin olive oil
• Salt and black pepper
• 1 large yellow onion, roughly chopped
• 1 small head of garlic, separated into cloves, peeled and roughly chopped
• 1 large eggplant (about 1 lb.), roughly chopped
• 1 tbsp. fresh thyme leaves or 1 tsp. dried thyme
• 1 large red or yellow bell pepper, roughly chopped
• 1 lb. fresh Roma tomatoes, roughly chopped
• 1/2 c. chopped fresh basil
• 1/2 c. oil-cured black olives, pitted and roughly chopped
Heat the oven to 425 degrees. Toss the zucchini with 1 tablespoon olive oil and a little salt and pepper on a 13- by 18-inch baking sheet. Roast, stirring every 15 minutes or so, until fully tender and golden brown, about 30 minutes.
Meanwhile, put the remaining 1/3 cup olive oil in a large pot over medium-high heat. When it's hot, add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the eggplant and thyme, season with salt and pepper, and continue to cook, stirring frequently, until the eggplant is partially tender and has reduced considerably in volume, about 10 minutes. Add the bell pepper and continue cooking and stirring for another 10 minutes.
Stir in the tomatoes and zucchini, cover the pot, and reduce the heat to medium. Cook, stirring occasionally, until the tomatoes have broken down and the mixture is thick. Stir in the basil and olives, then taste and adjust the seasoning. Serve hot, warm or at room temperature. (Refrigerate leftovers in an airtight container for up to a week.)
Nutrition information per each of 6 servings:
Calories 210 Fat 16 g Sodium 105 mg
Carbohydrates 16 g Saturated fat 2 g Calcium 61 mg
Protein 3 g Cholesterol 0 mg Dietary fiber 6 g
Diabetic exchanges per serving: 3 vegetable, 3 fat.