Forget the French name! This is as simple as it gets for making vegetables into great tasting, yet super healthy comfort food. Originally from Europe, this recipe has been served hot, cold, as a stew, and many other ways in history. Here it’s served as a side dish along with rice or pasta. Just chop up the vegetables while the aromatics are caramelizing in the skillet and before you know it, you’ll have perfectly cooked vegetables that taste the way vegetables were meant to be eaten…in your fantasy!
Makes: 6 servings
Prep: 10-20 minutes Cook time: 25 minutes Total time: 35 minutes
1/4 C Extra virgin olive oil, plus more as needed
1 1/2 C Yellow Onion, diced
1 t Garlic, finely minced
2 C Medium diced eggplant, trimmed, skin on
1/2 t Fresh Tyme leaves
2 C Red, Orange and/or yellow bell peppers, diced
1 C Zucchini squash, diced
1 C Yellow squash, diced
1 1/2 C Plum Tomatoes, chopped
1 T Fresh Basil leaves, thinly sliced
1 T Fresh parsley leaves, chopped
1 t Kosher sea salt
1/2 t Freshly ground black pepper
Set a large 12-inch skillet over medium-med/low heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are softened and lightly caramelized, about 5 to 7 minutes.
Add the eggplant and thyme to the skillet and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
Add the bell peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Recipe adapted from Emeril Lagasse