Simple summer produce is simmered in an easy classical French dish, that is big on flavor and low on effort.
-2 Tbsp. Extra Virgin Olive Oil
-1 medium Vidalia onion, chopped
-5 cloves of garlic, crushed
-1 medium eggplant, large diced
-2 zucchini squash, large diced
-2 yellow squash, large diced
-5 or 6 fresh tomatoes (or one 28oz can)
-Hearty bunch of basil, rough chopped
-1 Tbsp. salt
-2 Tsp. black pepper
- In a large pot, add the olive oil, onions and garlic and sauté on medium high heat for three to
five minutes until the aromatics are soft, translucent and tender.
- Reduce heat to medium and add the eggplant, yellow and green squash and tomatoes. Stir to
combine and simmer covered for about twelve minutes.
- Take off the heat. The stew will sprout its own juices, so there isn’t a need to add water.
- Add basil and season to taste with salt and pepper.