This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.
2 cups diced eggplant, skin on
2 cups mixed sweet peppers, seeded and diced
2 cups zucchini, diced
1½ cups heirloom tomatoes, seeded and diced
1½ cups diced Walla Walla sweet onion
¼ cup olive oil
1 teaspoon minced garlic
½ teaspoon fresh thyme leaves
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped parsley
Sea salt and fresh ground pepper
1. Set a large stock pot over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
2. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the peppers and zucchini 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.