We had it on some excellent egg noodles, left with us when some friends cleaned out their pantry prior to moving out of state.
adapted from Simply in Season
Cut the eggplant into rounds and sprinkle both sides with salt. Place in the sink in a colander and allow to drain while you prepare the other ingredients.
- 1 medium eggplant
- 2 onions, chopped
- 5-6 cloves garlic, minced
- 3 Tbsp olive oil
- 1 bay leaf
- 1 1/2 Tbs fresh basil, chopped (or 2 tsp dried)
- 1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1/2 tsp kosher salt
- 1/8 - 1/4 C tomato paste
- 1 tsp fresh marjoram, chopped (or 1/2 tsp dried)
- 2 summer squash, chopped
- 2 bell peppers, any color, chopped
- 2 medium tomatoes, chopped
- pepper, to taste
In a large saucepan, saute the onions and garlic in olive oil until translucent, 5 - 8 minutes. Pat off the eggplant and chop it. Add the eggplant, basil, rosemary, salt, tomato paste, and marjoram to the saucepan, and simmer over medium heat until the eggplant is soft, about 15 minutes. Stir occasionally to keep from burning on the bottom.
Once the eggplant has softened, add the squash, peppers, and tomatoes. Continue to simmer until everything is tender, 10-15 minutes. Taste, and add pepper and additional salt if needed.serves 4