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  • 1/4 cup (60 milliliters) extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 teaspoon (5 milliliters) dried oregano
  • 1 teaspoon (5 milliliters) dried basil
  • 1 bay leaf
  • 1 medium eggplant, diced into 2.5 centimeter cubes
  • 1 medium zucchini, sliced into half rounds
  • 1 large red bell pepper, diced
  • 796 milliliter can diced tomatoes
  • 2 tablespoons (30 milliliters) balsamic vinegar
  • Salt and pepper, to taste
  • Handful of basil leaves, chiffonaded, to garnish


  1. Heat extra virgin olive oil in a skillet over medium-high heat. Add onion, garlic, dried oregano, dried basil and bay leaf. Cook, stirring periodically, until onions are soft and herbs are fragrant. Add eggplant and zucchini and cook for three to four minutes or until slightly soft. Add red bell pepper and cook for two to three more minutes. Add diced tomatoes with liquid, balsamic vinegar, salt, and pepper and stir to combine. Reduce heat to medium. Continue cooking for about ten minutes or until all vegetables are tender and the liquid has reduced.
  2. Remove from heat. Scatter chiffonaded basil on top to garnish. Serve with herb and butter couscous and whole broiled trout.


Below, Spencer reveals his secret tips on how to save money when you're going out to grab those veggies.

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