1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a large 12-inch saute pan 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.
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 green and red peppers, zucchini, and squash 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.
foodnetwork.com
Recipe courtesy Emeril Lagasse
Made with fresh eggplant, herbs, squash from garden Sept 2012
