1 large or 2 medium eggplants
1 large or 2 medium zucchini or summer squash
2 sweet peppers
1 large or 2 medium tomatoes
1-2 cloves garlic
Salt and pepper
Fresh parsley and any other herbs you like
Cut eggplant into 1/2 inch cubes. Place in a colander and salt generously to draw out liquid. Set in sink to drain. Chop onion. Heat olive oil in Dutch oven over medium heat. Add onions and sauté and leave to soften. While onions cook, chop your peppers into 1/2 inch pieces. Once onions are translucent and a little brown add peppers. Season with S&P. Toss to coat with oil and continue to cook. While onions and peppers cook, chop your squash into 1/2 inch cubes. Once peppers are slightly softened, remove from the pot and set aside in a bowl. Add more oil to pot and add your eggplant. Toss to coat and cook on medium until they begin to brown. Then add your squash, toss to coat in oil and season with pepper only. Sauté for 2-3 minutes then place the lid on for the time it takes to chop your tomatoes. Rough chop your tomatoes. Season with S&P. Dice 1-2 cloves of garlic. Remove lid from pot and add tomatoes, garlic, onions and peppers and 1-2 bay leaves. Stir to combine. Lower heat and simmer for 10-20 minutes until veggies are soft but not mushy. While it simmers, chop about 1-4 cup herbs. Add them at the end once you’ve turned the stove off. Taste and season if needed.