Description

This traditional French dish uses end of summer vegetables to make a hearty and tasty vegetable stew. It uses eggplant, zucchini, bell pepper, onion and tomatoes with garlic and herbs to make it irresistible.

Ingredients

• ¼ c. olive oil, divided, plus more if needed
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 small eggplant, chopped
• 1 zucchini, chopped
• 1 bell pepper, any color, chopped
• 1 onion, chopped
• 3 small tomatoes, chopped
• 3 cloves garlic, pressed or minced
• 2 t. chopped fresh thyme
• 3 - 4 leaves fresh basil, chopped
• splash red wine vinegar

Steps

1. Heat 2 T. oil in a large pot or Dutch oven.
2. Cook vegetables separately, one vegetable at a time, in this order, for 5 - 7 minutes each, adding 1 T. more oil after each addition and seasoning with salt; eggplant, zucchini, bell pepper, onion and tomatoes.*
3. Cook eggplant for 5-7 minutes; season with salt; transfer to a large bowl; add 1 T. oil to pot; add zucchini; cook 5-7 minutes; season with salt; transfer to the bowl; add 1 T. oil to the pot; add bell pepper; cook 5-7 minutes; season with salt; transfer to the bowl; add 1 T. oil to the pot; add onion; cook 5-7 minutes; season with salt; transfer to the bowl; add 1 T. oil to the pot; add tomatoes; season with salt.