1 large eggplant, peeled and cut in 1” dice
1 zucchini, ½” dice
1 yellow squash, ½” dice
1 green bell pepper, ½” dice
1 Spanish onion, diced
3 large cloves garlic, separated and minced
1 28oz. can whole tomatoes or 4 large-ish ripe tomatoes
(heirloom would be great), ½”dice and reserve juices
2 T tomato paste
1 t herbs de provence
2 sprigs fresh thyme
Splash of red wine
Sea salt to taste
Fresh ground black pepper
¼ cup grated parmesan cheese
2T fresh parsley, finely chopped
*Pre-heat oven to 350°
Place egglplant in a colander and season generously with salt. Let sit for 20min while moisture is withdrawn from eggplant. Rinse and set aside to dry.
In a sauté pan, heat 3T olive oil and add onion, a pinch of sea salt and herbs de Provence. Saute for 5 minutes until just tender and then add 2 cloves of minced garlic and sauté for 3 more minutes. Then add tomato paste and mix well.
Once mixture is blended well and very fragrant, deglaze with a splash of red wine and cook out for 2 minutes. Then, add tomatoes and reserved juices. Let simmer for 15-20min.
Meanwhile, in another sauté pan, heat 3T olive oil and add remaining garlic, eggplant and season with thyme. Stir often and cook until just tender. Remove from pan.
Add zucchini, squash and pepper and another T of olive oil to pan. Season with salt and pepper and sauté for 5-7 minutes, making sure vegetables stay al dente. Remove from pan and add to eggplant.
In a shallow baking dish, add half of tomato sauce and then top with cooked vegetables. Top off with remaining sauce and bake for 20 minutes. This is just enough time to let the flavors blend and to finish off cooking the veg without overcooking them!
Serve over couscous, pasta or enjoy alone with some thick sourdough bread!