Ingredients
Units
Scale
- 2 eggplants - unpeeled and cut into cubes
- 4 - 5 garlic cloves - chopped
- 2 yellow squash - unpeeled and cut into cubes
- 1 large sweet onion - sliced
- 2 red bell peppers - cut one-inch pieces
- 1 pint of grape tomatoes
- 1/4 cup of Italian parsley - roughly chopped - large stems removed
- 10 - 12 fresh basil leaves - roughly chopped
- 1 bunch of fresh scallions - cut into one inch pieces
- 1 tbs. lemon juice
- 3 tbs. olive oil
- 1 1/2 tsp. sea salt
- 1 tsp. fresh ground black pepper
- 1/4 tsp. red pepper flakes
- 1 1/2 tsp. Herb de Provance
- 1 tsp. Paprika
Instructions
- Heat a large cast iron frying pan with 2 tbs. olive oil.
- Add the sliced onions and sauté until tender. Dust with a teaspoon of the paprika while sautéing.
- Add eggplants and garlic and sprinkle with the Herb de Provance and sauté for five minutes or so.
- Add the yellow squash, bell peppers and scallions continue to sauté.
- In a separate cast iron frying pan add the cherry tomatoes to a dry pan and sprinkle with sea salt. Cook until the tomatoes are soft and slightly charred, gently crush then add to the veggies.
- Add the fresh ground black pepper, sea salt and red pepper flakes to the vegetables and continue to sauté over a gentle heat, tossing occasionally. Do Not Boil!!
- Cover for about 30 - 35 minutes, cooking on a gentle heat, add in the fresh basil, lemon juice, parsley and toss.
- Uncover, turn off heat and toss. Taste for seasoning of salt and pepper.
- Lift with a slotted spoon to let drain when placing in the serving bowl.
- Drizzle with olive oil before serving.
Notes
Serving Suggestions:
Serve with fresh flat bread
Fresh Italian bread or French bread
Canned sardines in olive oil
Fresh grated Romano or Parmesan cheese
Fresh salad greens with sliced red onions and bell peppers
** Even better served the following day!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1
