This dish in one of the reasons to always have a garden. It comes from Provençal region of France. It can be a vegetable dish, or, served with a loaf of hot with crusty French bread, a satisfying meal.
Wash and skin eggplant, and cut into 1-cm cubes:
500 g zucchini
500 g eggplant
Toss both with salt and let drain for 30 minutes. Meanwhile, peel, seed & quarter:
1 kg tomatoes
Chop:
250 g onions
2 bell peppers, one red if possible
In skillet, heat:
15 ml olive oil.
Add onions and pepper and sauté lightly. Dry eggplant and zucchini and toss lightly in skillet with a little more olive oil, if needed. Stir in:
15 ml minced garlic
Add tomatoes. Cover and cook over very low heat until everything is just tender. Season to taste with salt and freshly ground pepper.
VARIATION: Mix leftovers with cooked pasta and heat for a quick and tasty casserole. Or use leftovers for quick veggie pizza topping. May also be frozen in plastic freezer bags for a terrific taste of summer in the depths of winter.