Extra Virgin Olive Oil Onion Basil Garlic Red Pepper
Prep and gather all ingredients.
Then, combine the olive oil, onions, basil, garlic and red pepper flakes in a Dutch oven, rondeau or large skillet with high sides over medium heat and cover.
Cook 6 to 8 minutes or until the onions start to become translucent, stirring a few times. Add the eggplant and stir. Cover and cook for 3 minutes.
Then, add the zucchini, peppers, tomatoes (and their juice), potatoes, salt and black pepper and stir until all ingredients are well-combined.
Cover and continue to cook over medium heat until the mixture simmers. Once simmering, uncover and adjust the heat down to maintain a light simmer. Stir every 5 minutes or so.