Recipe by Carol/ From a Chef’s Kitchen
Prep Time: 30 minutes / Cook Time: 45 minutes / Servings: 4
This French Provencal-inspired recipe has all the summer veggie goodness going on. It’s THE dish to make after getting your CSA share!
Ingredients:
- 1 medium eggplant (1-inch cubes)
- 1 tsp salt, plus more for seasoning
- ¼ cup olive oil
- 1 medium red onion (½-inch pieces)
- 2 red and/or yellow bell peppers, or a combination (½-inch pieces)
- 2 medium zucchini (1-inch pieces)
- 2 medium yellow squash (1-inch pieces)
- 3 large plum tomatoes, seeded and coarsely chopped
- 4 cloves garlic, minced
- ½ cup dry white wine
- 1 can (15-ounce) crushed tomatoes
- 1 bay leaf
- 1 heaping tsp dried oregano
- ½ teaspoon crushed red pepper flakes
- freshly ground black pepper, to taste
- ¼ cup thinly sliced fresh basil
Directions:
- Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables. Pat dry with a paper towel.
- Heat 2 Tbsp olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce to medium heat and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.
- Refresh oil as needed. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant.
- Refresh oil if needed. Add the onion and cook 4–5 minutes or until the onions begin to soften, adjusting the heat so they don’t burn.
- Add the red bell peppers and continue cooking another 3–4 minutes or until beginning to soften.
- Add chopped tomatoes and garlic and cook 1–2 minutes.
- Add wine, bring to a boil and cook 1-2 minutes.
- Add crushed tomatoes, bay leaf, oregano and crushed red pepper flakes.
- 1Return eggplant, zucchini, and yellow squash to the pot, reduce heat to medium-low and simmer uncovered 20–25 minutes or until tender.
- Season with salt and pepper to taste. Remove bay leaf. Stir in basil.