1 eggplant, peeled and sliced
3 tablespoons olive oil, more if necessary
1 tablespoon salted butter
1/2 red onion, cut into 1” pieces
1 zucchini, cut in ½ lengthwise and sliced
1 red pepper*, cut into 1” pieces
1 yellow pepper*, cut into 1” pieces
2 cloves garlic, peeled and kept whole
28 oz. can crushed or diced tomatoes (or if you can find POMI pureed tomatoes)
2 bay leaves
Fresh or dried herbs – basil, parsley, and thyme to taste (or Herbs de Provence)
Kosher salt and fresh ground pepper
Remember eggplant can be bitter so go through this process - peel, slice, place on paper towel and sprinkle kosher salt on each slice, wait approx. 2 minutes and wipe, flip over and again add salt on each slice, wait approx. 2 minutes and wipe again.
Cut eggplant into approx. 1” pieces.
Sauté olive oil and butter in pan.
Sauté your onion, peppers and zucchini approx. 3-5 minutes, remove with a slotted spoon to a bowl.
Sauté your garlic and eggplant in same pan for approx. 3-5 minutes, adding more olive oil as needed.
Add the zucchini mixture to the eggplant mixture.
Add tomatoes, bay leaves, and herbs -start with ½ teaspoon each to taste.
Cook on low for approx. 15 minutes.
Remember to take out whole garlic cloves and bay leaves- your guests will appreciate that.
Add salt and pepper to taste.
*If you like green peppers, add one.