This traditional French Provencal vegetable dish, original to Nice, is a wonderful way to use fresh, summer vegetables! It was originally included in our July 2015 SFDC newsletter.
- 1 eggplant
- 2-3 peppers (a mix of colors is best)
2 summer squash
2 cloves of garlic
- Olive oil
Few handfuls of chopped basil
1 cup of red wine
Salt and Pepper
Chop the onions and saute in olive oil until soft and translucent. Add the garlic. Chop all the vegetables.
Add the eggplant and peppers to the pot saute for a few minutes until soft. Add the squash and cook for a few minutes more.
Add the tomatoes and red wine, cover and simmer until the vegetables are soft, about 15-20 minutes.
Taste for seasoning, and add the fresh basil at the end.
Serve over polenta or with some crusty bread.
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