Ingredients:

  • 1 large eggplant, 1/2-inch cubed (450g)
  • 2 medium zucchini, 1/2-inch cubed (400g)
  • 1 yellow summer squash, 1/2-inch cubed (300g)
  • 3 large Roma tomatoes, seeded and diced (450g)
  • 2 tbsp extra virgin olive oil, divided (30ml)
  • 1 medium yellow onion, finely diced (150g)
  • 4 cloves garlic, minced (20g)
  • 1 red bell pepper, diced (150g)
  • 1 tsp dried herbes de Provence or thyme (5g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 1/4 cup fresh basil leaves, torn (60ml)

Instructions:

  1. Cut the eggplant, zucchini, and squash into consistent 1/2-inch cubes to ensure even cooking. Dice the onions and red bell peppers to a similar size.
  2. Heat 1 tbsp of olive oil over medium-high heat in a large Dutch oven or deep skillet. Add the eggplant and sauté for 5–7 minutes until the edges are mahogany-colored. Remove eggplant from the pan and set aside.
  3. In the same pan, add the zucchini and summer squash; cook for 4–5 minutes until lightly browned, then remove and set aside with the eggplant.
  4. Lower the heat to medium and add the remaining 1 tbsp of olive oil. Sauté the diced onion and red bell pepper until translucent and sweet (about 5 minutes). Stir in the minced garlic and cook for 60 seconds.
  5. Return the seared eggplant, zucchini, and squash to the pan. Fold in the diced Roma tomatoes.
  6. Stir in the dried herbes de Provence, salt, and black pepper. Simmer the mixture until the vegetables are tender and the natural pectins create a glossy glaze.
  7. Remove from heat, stir in the fresh lemon juice, and garnish with torn fresh basil leaves before serving.