Recipe found on fromachefskitchen.com
Yields 4 servings
Ingredients
1 medium eggplant, cut into 1-inch cubes
1 teaspoon salt, plus more for seasoning
1/4 cup olive oil, or as needed, divided
1 medium red onion, cut into 1/2-inch pieces
2 red or yellow bell peppers, or a combination, cut into 1/2-inch pieces
2 medium zucchini, cut into 1-inch pieces
2 medium yellow squash, cut into 1-inch pieces
3 large plum tomatoes, seeded and coarsely chopped
4 cloves garlic, minced
1/2 cup dry white wine
1 can (15-ounce) crushed tomatoes
1 bay leaf
1 heaping teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper, to taste
1/4 cup fresh basil, thinly sliced
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 the eggplant dry with a paper towel.
- Heat 2 tablespoons 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 as necessary so the onions 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.
- Return eggplant, zucchini and yellow squash to the pot, reduce heat to medium-low and simmer uncovered 20-25 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Remove bay leaf. Stir in basil.
Notes
The eggplant needs approximately 20 to 30 minutes to drain in the colander, so you’ll want to do that before chopping anything else. That amount of time gives you time to prep the remaining vegetables.
After browning the eggplant, yellow squash, and zucchini, remove them from the pot as quickly as possible. If left to sit in the oil, they will absorb it.
If you don’t want to use alcohol, use vegetable broth or water, then add 1-2 teaspoons of white wine vinegar.
