Preparation time: 20 minutes
Cooking time: 45 minutes

Yield: 4 servings
Serving size: 1 cup


2 tbsp extra virgin olive oil, divided
1 large onion, thinly sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 small eggplant, cubed
2 medium tomatoes, seeded and diced
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried rosemary
½ tsp sea salt
¼ tsp black pepper
2 tbsp fresh basil, sliced into strips or finely chopped, plus a sprig for garnish


  1. Heat 1 tbsp of olive oil in a 10″ skillet over low heat. Add the onion and sauté over medium-low heat until translucent and beginning to brown (8-10 min.). Remove the onions and set aside.
  1. Add zucchini, yellow squash and eggplant to the skillet. Drizzle with the remaining 1 tbsp of olive oil and continue to sauté, stirring frequently, 5 minutes. Cover and cook an additional 15 minutes, stirring occasionally.
  2. Add tomatoes, sautéed onions, herbs, salt and pepper to the skillet. Stir to mix, cover and simmer over low heat 15 minutes, stirring occasionally. Add the basil in the last 5 minutes of cooking.
  1. Garnish with fresh basil before serving.

Note: If desired, serve with a side of quinoa dressed with fresh parsley, coconut oil, a squeeze of fresh lemon juice, sea salt and black pepper.

Variation: Add 1 cup of cooked, diced chicken

Nutrition Facts

Per serving:
Calories: 103
Protein: 3g
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0
Sodium: 219mg
Dietary fiber: 4.5g

Susan Ojanen is an integrative nutrition coach and owner of smallstepswellness.com, based in Bristol, Tennessee. She is passionate about helping clients worldwide achieve their health goals by making sensible and maintainable lifestyle changes.

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