Ingredients
- 1 large eggplant; cut in 1/2-inch cubes
- 3 tbsp olive oil
- 1 pound onion; thinly sliced, 2 medium
- 2 large bell peppers, mix of colors option; cut in 3/4-inch
- pieces
- 1 1/2-pound summer squash; 1/2-inch-thick slices
- 1-pound ripe tomatoes, roughly chopped
- 4 clove garlic; minced
- 1-2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- 2-4 tbsp fresh basil; slivered
Directions
- Salt the eggplant generously and
place in a colander in the sink to
drain. Let it sit for 30 min to 1 hr.
Then rinse, drain, and squeeze to
remove extra moisture. Pat dry if
needed.
- Heat 1 tbsp of olive oil in pan. Add
the eggplant and toss to coat with
oil. Fry until eggplant is lightly
browned. Remove from pan and set
aside.
- Heat 2 tbsp of olive oil in a large,
heavy, nonstick deep skillet or
pan over medium heat. Add the
onions. Cook, stirring often, about
10 min, until the onion is softened
and fragrant. Add tomatoes and
cook, stirring, for 5 min. Add the
eggplant, and cook while stirring for
another 5 min.
- Add the rest of the ingredients,
stir together, cover, and reduce heat
to cook gently, stirring frequently
for 45 min. Add the summer squash
and cook for 20-30 min. The
vegetables all should be very tender.
Taste and adjust the seasonings to
your taste.
- Serve hot, warm, or room temp.
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