From Ali at Gimme Some Oven; adjustments made for Intervale Food Hub members
- 1 medium eggplant, cut into bite-sized pieces
- Kosher salt and freshly-ground black pepper
- 3 tablespoons olive oil, divided
- 1 medium white, red, or yellow onion, peeled and cut into bite-sized pieces
- 6 cloves garlic, peeled and roughly chopped
- 2 bell peppers, cored and cut into bite-sized pieces
- 2 large zucchini, cut into bite-sized pieces
- 2 pints fresh cherry or grape tomatoes
- 2 tablespoons finely-chopped fresh basil leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 large sprig fresh rosemary (or 2 sprigs fresh thyme or oregano)
- 1/2 cup dry white wine* (or dry red wine)
- Add diced eggplant to a colander, and toss with 1 teaspoon salt. Let sit 15 minutes, then rinse and squeeze out excess liquid.
- Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon oil over medium. Add onion and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons olive oil, garlic, bell peppers, and zucchini, and sauté for an additional 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.
- Stir in the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, and cook for 10** more minutes, stirring occasionally. Slowly add in the wine, stirring the bottom of the pan to scrape up any brown bits that may have formed. Cook for 5 more minutes, stirring occasionally. Season with salt and black pepper, and remove the bay leaf and rosemary.
- Serve warm, with a side of crusty bread, quinoa, rice or pasta. (I also recommend sprinkling on some Parmesan cheese, if you’d like.)
*If you do not cook with wine, feel free to substitute in 1/4 cup chicken or vegetable stock + 1/4 cup red wine vinegar instead of the wine.
**If you would like more of a stew consistency, feel free to reduce the heat to medium-low after 10 minutes, cover, and simmer for an additional 10-15 minutes.