Pepperonata

Name: Pepperonata
Ingredients: ¼ cup olive oil; 1 large sweet yellow onion ((cut into 1 and ½-inch chucks)); 3 cloves garlic ((chopped)); 1 large leek, ((cleaned and sliced into 1-inch chunks)); 5-6 Roma tomatoes ((seeded and cut into 1 and ½-inch chunks (or 1 pint cherry or grape tomatoes, cut in half)); 1 large (or two medium) eggplant ((peeled and cut in 2 inch cubes)); 2 red bell peppers, ((cut into chunks)); 2 zucchini ((cut into 1-inch cubes)); 1 cup broccoli flowerets; 1 fresh jalapeño ((chopped fine)); ½ cup fresh basil, ((chopped)); ½ tsp kosher salt; ½ tsp pepper; dash of red pepper flakes, ((optional))

jandatri.com

In a large stockpot or Dutch oven over medium heat, sauté onion, garlic and leeks in olive oil until lightly brown.

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Stockpot
Dutch oven
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Ingredients

¼ cup olive oil
1 large sweet yellow onion ((cut into 1 and ½-inch chucks))
3 cloves garlic ((chopped))
1 large leek, ((cleaned and sliced into 1-inch chunks))
5-6 Roma tomatoes ((seeded and cut into 1 and ½-inch chunks (or 1 pint cherry or grape tomatoes, cut in half))
1 large (or two medium) eggplant ((peeled and cut in 2 inch cubes))
2 red bell peppers, ((cut into chunks))
2 zucchini ((cut into 1-inch cubes))
1 cup broccoli flowerets
1 fresh jalapeño ((chopped fine))
½ cup fresh basil, ((chopped))
½ tsp kosher salt
½ tsp pepper
dash of red pepper flakes, ((optional))