Ingredients

The following ingredients have 4 Servings
  • 1 small eggplant (peeled)
  • 1 large zucchini
  • 1 large yellow squash (optional)
  • 1 teaspoon salt
  • 3 tablespoons olive oil (separated)
  • 1 medium onion (chopped)
  • 1 small green pepper (chopped (you can use hotter peppers, if desired))
  • 3 cloves garlic (minced)
  • 1 pound crushed tomatoes (or use equivalent fresh)
  • ¼ cup chopped parsley
  • Salt and pepper to taste

Instruction

  • Slice the eggplant, zucchini, and yellow squash (if using) into ¼ inch slices. Sprinkle with salt and set them into a colander for 30 minutes to drain their moisture. Dry with paper towels.
  • Heat 2 tablespoons olive oil in a large pan to medium heat and sauté the eggplant 1 minute per side to lightly brown. Remove eggplant to a plate.
  • Sauté the zucchini the same way, then the squash, one layer at a time, until all of the vegetables are lightly browned. Set aside to a plate.
  • In the same pan, heat 1 tablespoon olive oil to medium heat and add the onion and peppers. Cook for 5 minutes to soften.
  • Add the garlic, salt and pepper, and cook for 1 minute.
  • Add the tomatoes and cook, covered, for 5 minutes. Remove the cover and simmer 10 more minutes to thicken. Remove from heat temporarily.
  • Arrange the sliced vegetables evenly in a layer onto the pan (you can do a simple layer, or do a spiral like Remy made famous in “Ratatouille” the movie). Sprinkle with parsley.
  • Return the pan to low heat and cover. Cook for 10 minutes.
  • Remove the cover and bring the heat up to medium. Cook another 15 minutes, uncovered, or until the juices have reduced and the vegetables are softened through to your liking. Be careful not to scorch the bottom layer.
  • Serve warm as desired, or chill and serve cold.