A traditional French vegetable medley featuring eggplant, zucchini, peppers and tomatoes simmered with aromatic herbs.
# The Ingredients You'll Need:
→ Vegetables
01 - 1 medium eggplant, diced into ¾-inch cubes
02 - 1 zucchini, sliced into half-moons
03 - 1 yellow squash, sliced into half-moons
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 4 medium ripe tomatoes, diced (or 1 can whole peeled tomatoes, crushed)
→ Oils & Liquids
09 - ¼ cup extra virgin olive oil
10 - 1 tablespoon tomato paste (optional)
11 - ¼ cup dry white wine or water (optional, for deglazing)
→ Herbs & Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon herbes de Provence
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
16 - Fresh basil, for garnish
# Step-by-Step Instructions:
01 - Heat 2 tablespoons of olive oil in a large sauté pan or Dutch oven over medium heat. Add the diced eggplant and cook for 5–6 minutes, stirring occasionally, until lightly browned. Transfer to a bowl and set aside.
02 - Add 1 tablespoon of olive oil to the pan. Sauté zucchini and yellow squash for 4–5 minutes until just softened. Remove and add to the bowl with the cooked eggplant.
03 - In the same pan, add the remaining olive oil and sauté onion and bell peppers for 5 minutes. Stir in the minced garlic and cook for another minute.
04 - Add diced tomatoes, tomato paste (if using), dried thyme, herbes de Provence, bay leaf, salt, and pepper. Stir well. Deglaze the pan with wine or water if needed.
05 - Return the eggplant, zucchini, and yellow squash to the pan. Gently mix everything together. Reduce heat to low, cover partially, and let simmer for 25–30 minutes, stirring occasionally, until vegetables are tender and the flavors are melded.
06 - Remove the bay leaf. Adjust seasoning as needed. Let cool slightly, then garnish with fresh basil before serving.
