1 cup each:

  • Diced green zucchini
  • Diced yellow zucchini
  • Diced eggplant
  • Diced bell peppers
  • Diced red onion
  • 2 cups crushed tomatoes
  • 1 cup sungold or cherry tomatoes
  • 1 and a ½ cups of olive oil
  • 1oz torn basil



  1. Begin by dicing the eggplant, and lightly salting it. Set it aside in a bowl, and squeeze out the excess liquid before frying. 
  2. Heat up one cup of olive oil in a high sided pot or pan to 300f(use a candy thermometer)
  3. Dice the rest of the vegetables. And begin by frying them individually until they are soft, and lightly browned. Set them aside on a paper towel to drain, and season with salt. 
  4. In a separate pot heat up the tomato sauce, with a generous pinch of salt, and the remaining olive oil.
  5. Add the fried vegetables to the warm tomato sauce, and simmer for 5 minutes on medium heat.
  6. Season to your liking, and add the torn basil and cherry tomatoes.
  7. Cool quickly, and serve with your choice of pasta, or bread.

Makes 8 servings.