While we’d like it to be Fall, it’s still Summer. However, this dish takes all of the best parts of Summer and turns them into a stew that is appropriate when it’s 110 degrees or only 90.
 
6 zucchini
4 large tomatoes, cored
Dried thyme
4 bell peppers
5 cloves garlic, minced
1 large Eggplant
2 medium red onions
1 1/2 TB smoked paprika
Salt and pepper
1/2 cup kalamata olives
1 handful basil, torn
Olive oil
 
Turn oven to 400 degrees. Place tomatoes core side down into a baking dish drizzle with olive oil and season with salt, pepper and thyme. Roast until softened and peel.
 
Dice onion, bell pepper, zucchini and eggplant and toss with oil, salt and pepper. Place on sheet pans and roast until soften and slightly charred, but not to soft.
 
In a 6 qt. pot over medium heat add oil and garlic. Sauté until translucent. Add tomatoes and break apart with spoon. Stir in paprika and olives. Cook until thickened.
 
Add roasted vegetables to the pot and stir until combined. Add basil, stir and check seasoning.