There are so many ways to enjoy this traditional French dish. I love it over slices of baguette or your favorite bread, crostini style. You can also serve it alongside pasta, rice, fish or chicken. I hope you try it on its own, too! It is satisfying, filling and delicious and is one of my favorite recipes for kicking off the season of spring and summer vegetables.
Yield: 6 servings
Cook time: 35 minutes, including preparing ingredients
Ingredients
1 eggplant, peeled and cut into 1 inch cubes
2 tsp salt, divided. Plus more to taste.
3 Tbsp olive oil, divided
¼ cup shallots (~2 shallot bulbs)
2 zucchinis
1 yellow squash
1 large red bell pepper
2 garlic cloves, peeled and minced
1 tsp black pepper
2 tsp oregano
1 tsp thyme
½ tsp red pepper flakes, plus more based on your spice preference
½ cup white wine or vegetable broth
14 oz can crushed tomatoes
1 bay leaf
1 tomato, diced
Fresh parsley, stems removed and chopped
Preparation
Step 1: Place the eggplant in a large bowl or spread it out on a baking sheet. Add ½ tsp salt to the eggplant and let sit for a few minutes while you chop your other ingredients.
Step 2: Peel and thinly slice the shallots. Chop the zucchinis and yellow squash into ~½ inch pieces. Remove the stem, core and seeds from the bell pepper and chop into ~½ inch pieces. Once the vegetables are prepared, blot the eggplant with a paper towel or tea towel to remove excess moisture.
Step 3: Heat a dutch oven or soup pot over medium heat. Add 1 tsp olive oil to the pot and heat. Once the oil is hot, add the eggplant and the shallot, along with ~½ tsp salt, and cook for 3-5 minutes, stirring regularly. Transfer the eggplant and shallot to a bowl. Return the pot to the burner.
Step 4: Add another ½ tsp of oil. Once the oil is hot, add the zucchini and squash, along with ½ tsp salt and cook for 3-4 minutes. Transfer the zucchini and squash to the bowl along with the shallot and eggplant.
Step 5: Refresh the oil once more by adding another ½ tsp or so. Once hot, add the bell peppers to the pot. Cook for 1 minute. Add the minced garlic, ½ tsp salt, black pepper, oregano, thyme and red pepper flakes. Cook for 2 minutes. Add the white wine or vegetable broth, crushed tomatoes and bay leaf. Bring to a boil, cover and let simmer for 15 minutes.
Step 6: Remove the bay leaf from the pot. Add the eggplant, shallot, zucchini and squash back to the soup pot and stir to combine. Add the fresh tomatoes, as well. Cook all together for another 2-3 minutes and add more salt and pepper to taste. Serve hot over French bread, pasta or rice or on its own in a soup bowl. Garnish with the fresh parsley and a drizzle of olive oil on top.
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