Serves
Makes 4 servings
Ingredients
- 1/4 cup olive oil
- 1 large eggplant, stemmed and cut into 3/4-inch dice or rounds
- 1 yellow onion, cut into 1/4-inch dice
- 1 red bell pepper, cored and cut into 1/2-inch dice
- 2 garlic cloves, minced
- 4 small zucchini, stemmed and cut into 1/2-inch dice or rounds
- 4 tomatoes, cored and cut into 1/2-inch dice or rounds
- 1/2 cup chopped fresh basil
- Sea salt and freshly ground black pepper
Procedure
To a large saucepan, skillet or Dutch oven set over medium-high heat, add oil. When oil is shimmering, add the eggplant and sauté until browned; add the onion and pepper and cook until the onion softens and turns translucent, about 8 minutes. Add the garlic, zucchini, and tomatoes and cook until stew consistency is reached, about 25 minutes more.
Stir in basil and taste and adjust seasoning with salt and pepper.
