Ingredients:
½ cup olive oil
1 large onion, peeled and thinly sliced (about 3 cups)
3 large cloves of garlic, peeled and grated
2 eggplants (medium to small size), unpeeled, cut into 1/2 inch cubes (about 8 cups)
2 assorted bell peppers, stemmed, seeded and diced into 1/2 inch pieces (about 2 cups)
1 zucchini, diced into 1 inch cubes (about 2 cups)
½ teaspoon kosher salt, plus more to taste
4 large tomatoes, coarsely chopped (about 4 cups) or 4 cups good quality canned tomatoes
1 tablespoon red wine vinegar
1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried thyme)
1 cup fresh basil leaves, lightly packed (or 1 tablespoon dried basil)
freshly ground black pepper
Equipment:
Cutting board
Kitchen knife
Microplane or small grater
Measuring cups and spoons
Heavy bottom stockpot with lid
Cooktop
Wooden spoon
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Heat the oil in a large heavy bottomed saucepan over medium-low heat. Add the onion and garlic, and sauté, stirring occasionally, for 10 – 15 minutes until they begin to brown and smell delicious.
- While the onions and garlic are cooking, prepare the remaining fresh ingredients, excluding basil, in the order listed by chopping, stemming, seeding, dicing, and mincing as noted in the ingredients list.
- Once onions and garlic have begun to brown, raise the heat to medium high, add the eggplant and let cook for 5 -10 minutes, stirring occasionally, until slightly softened and starting to brown in places.
- Add the peppers and cook for 5 minutes, stirring occasionally.
- Add the zucchini, stir in the salt and sauté over medium-high heat, stirring occasionally, until the vegetables have softened and cooked down, about 10 minutes.
- Stir in the tomatoes, vinegar and thyme. Bring to a gentle simmer, then reduce the heat and allow it to cook, partially covered until all the vegetables are very tender and the sauce has slightly thickened, about 20 – 25 minutes.
- Tear the basil by hand and stir into the vegetables along with black pepper, to taste. Carefully taste a bite to check seasoning and adjust as desired.
This classic French vegetable stew is a wonderful meal when made with
the beautiful produce found at the farmer’s market in the early autumn
months. It’s delicious over pasta or tucked into an omelet. My family
enjoys it best when it’s served over soft creamy polenta. This is a great
recipe to double and freeze a bit for a future quick meal.