Slow-Braised Summer Vegetables

Wash all the vegetables. Slice the zucchini into half-moons about 1 cm thick. Cut the eggplant into 2 cm cubes. Core and slice the bell peppers into strips. Roughly chop the tomatoes, letting the juices escape into a bowl.

Warm the olive oil in a Dutch oven over medium-low heat. Add the sliced onion and a pinch of salt, and cook gently for 8–10 minutes until soft and golden. This is the heart of the dish — take your time.

Add the sliced garlic and the thyme sprigs. Stir and cook for another 2 minutes until the garlic is fragrant and just turning pale gold.

Add the eggplant and bell pepper to the pot. Stir to coat in the oil and aromatics. Cook for 5 minutes, stirring occasionally.

Add the zucchini and tomatoes, along with another small pinch of salt. Stir everything together gently.

Cover the pot with a tight-fitting lid, reduce the heat to low, and let everything braise together for 20–25 minutes. Check once or twice — you want the vegetables tender but not collapsing into mush.

Remove the thyme sprigs. Squeeze half the lemon over the vegetables and taste — adjust salt if needed.

Scatter the fresh basil leaves over the top. Serve warm or at room temperature, with crusty bread to soak up the juices.