Instructions

1. Wash and cube the summer squash, eggplant and bell peppers into ½-inch pieces, keeping each variety separate. Dice the onions and tomatoes to the same size.

2. Heat extra virgin olive oil in a heavy-bottom pot add over low heat. Add the onions and a pinch of salt, then cook gently until they start to soften without any color. Next, add the chopped garlic and cook until fragrant and slightly nutty. Add the bell peppers, eggplant bay leaf and thyme. Toss in a pinch more salt and cook this mixture, covered with a lid, until the vegetables begin to release their juices and look slightly softened, about 4 minutes. Mix in the squash, then cover and simmer for another 4 minutes before stirring in the tomatoes. Season with salt and fresh ground black pepper to taste while the vegetables cook slowly until tender throughout. Fold in the fresh basil and drizzle with extra virgin olive oil.

Chef’s Note: This is a light summer rendition using fresh tomatoes added at the end versus the classic stewed version made with tomato paste and sauce.