A great late summer dish, taking advantage of when many of the season's vegetables are at their peak. Serve hot or cold.
Serves 6-8
1 lb eggplant
1 lb zucchini
Salt
1 lb onion
1/4 lb green or red peppers
2 lbs tomatoes
8-10 tablespoons olive oil
1 tablespoon minced garlic
Freshly ground pepper
Peel eggplant and cut into 1/2-inch cubes. Wash zucchini and cut into 1/2-inch cubes. Slice onion, clean peppers, and cut into 1/2-inch cubes. Peel, seed and quarter the tomatoes. Heat 4 tablespoons oil in large sauté pan, add one batch of eggplant, and brown all sides. Remove to strainer (set over plate to catch excess oil). Sauté remaining eggplant, zucchini and peppers, using drained oil and additional oil if needed. Set aside.
In 2 tablespoons of oil, sauté onions until wilted and slighted browned. Stir in garlic and tomatoes; cover pan. Cook for 3-4 minutes, uncover pan, and raise the heat. Cook briskly until the juices have evaporated. Season to taste with salt and pepper and combine with other sautéed vegetables. Cover and simmer for 10-15 minutes, toss occasionally. Uncover, and cook until the juices are reduced. Serve hot or cold.