A great late summer dish, taking advantage of many of the season’s vegetables when at their peak. Serve hot or cold. Serves 6-8

Ingredients:

• 1 lb eggplant
• 1 lb zucchini
• 1 lb onions
• ¼ lb green or red bell peppers
• 2 lbs tomatoes
• 8-10 Tbsp olive oil
• 1 Tbsp minced garlic
• Freshly ground pepper and kosher salt

Directions:

Peel eggplant and cut into ½-inch cubes. Wash zucchini and cut into ½-inch cubes. Slice onions, deseed peppers, and cut into ½-inch cubes. Peel, deseed and quarter the tomatoes. Heat 4 tablespoons of oil in a large sauté pan; add one batch of eggplant, and brown on all sides. Remove to colander (set over plate to catch excess oil). Sauté remaining eggplant, zucchini and peppers, using drained oil and additional oil if needed. Set aside. In 2 tablespoons of oil, sauté onions until wilted and slightly browned. Stir in garlic and tomatoes; cover pan. Cook for 3-4 minutes, uncover pan, and raise the heat. Cook briskly until the juices have evaporated. Season to taste with salt and pepper and combine with other sautéed vegetables. Cover and simmer for 10-15 minutes, toss occasionally. Uncover and cook until the juices are reduced. Season to taste with salt and pepper. Serve hot or cold.