Classic Ciambotta

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Add the sliced zucchinis, cubed eggplant, and chopped bell peppers to the pot. Cook for about 10 minutes, stirring occasionally.

5. 5

   Add the chopped tomatoes, salt, black pepper, dried oregano, and red pepper flakes. Stir well to combine.

6. 6

   Reduce the heat to low, cover the pot, and let the mixture simmer for about 30 minutes, stirring occasionally, until the vegetables are tender.

7. 7

   Adjust seasoning to taste and serve warm.