AuthorJulia ForesekCategoryAppetizers & Starters, French, Vegan Specialties, VegetarianDifficultyBeginnerPrepare the Vegetables:
Salt the eggplant cubes and let them sit for about 20 minutes to draw out bitterness. Rinse and pat dry.
Sauté the Vegetables:
Heat half of the olive oil in a large skillet or pot over medium heat. Add the eggplant and cook until slightly softened, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion, garlic, bell peppers, zucchini, and yellow squash until they start to soften, about 10 minutes.
Combine and Simmer:
Add the tomatoes, basil, thyme, salt, and pepper to the skillet. Return the eggplant to the skillet. Stir gently to combine.
Cover and simmer over low heat for about 20-30 minutes, or until all vegetables are tender.
Adjust Seasoning and Serve:
Taste and adjust the seasoning with additional salt, pepper, or herbs if needed. Serve warm or at room temperature.
Ingredients
Directions
Prepare the Vegetables:
Salt the eggplant cubes and let them sit for about 20 minutes to draw out bitterness. Rinse and pat dry.
Sauté the Vegetables:
Heat half of the olive oil in a large skillet or pot over medium heat. Add the eggplant and cook until slightly softened, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion, garlic, bell peppers, zucchini, and yellow squash until they start to soften, about 10 minutes.
Combine and Simmer:
Add the tomatoes, basil, thyme, salt, and pepper to the skillet. Return the eggplant to the skillet. Stir gently to combine.
Cover and simmer over low heat for about 20-30 minutes, or until all vegetables are tender.
Adjust Seasoning and Serve:
Taste and adjust the seasoning with additional salt, pepper, or herbs if needed. Serve warm or at room temperature.