Heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and black pepper; cook 1 minute.
I made this for the Majorcan Vegetable Pizza and it was very tasty. I tweaked the recipe a little bit; added serrano pepper and cayenne for some heat, and during the simmer stage added 1/2 cup red wine. I found the eggplant took a little extra time to cook - next time would probably do 1/2" cubes instead of 1".
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