Hit your local farmer's market this weekend and pick up he ingredients for this rich, flavorful, completely healthy vegetable stew. We love this as a topping for grilled chicken, tossed with pasta or served with crusty bread. This recipe makes 6-8 servings.
PREP TIME: 15 minutes
COOK TIME: 30 minutes
1/2 cup olive oil, divided
1 large sweet or yellow onion, chopped
4 cloves garlic, minced
1 red bell pepper, cored, seeded and chopped
4 cups eggplant, peeled and chopped
2 medium sized zucchini, chopped
2 yellow squash, chopped
2 pounds Summer-ripe tomatoes
3/4 cup white wine or vegetable stock
1/2 cup fresh Italian parsley, chopped
1 tablespoon fresh oregano, chopped
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
In a large saucepan, heat 1/4 cup olive oil over medium heat. Add onion, garlic, and peppers, and cook, stirring often, until onion is translucent, 5 to 7 minutes. Add eggplant, and season with salt and pepper. Cook, stirring often, until eggplant is mostly soft, 10 to 15 minutes.
Increase heat to medium-high; add wine, and cook until pan is almost dry, 4 to 5 minutes. Add zucchini, yellow squash, tomatoes and oregano. Bring vegetables to a boil, and reduce heat. Cook until they are tender but not mushy, approximately 15 minutes. If mixture starts to dry out, add enough water to continue cooking process until vegetables are a you like them. Stir in remaining 1/4 cup olive oil and parsley. Remove from heat and serve.