by Robert Booz
- ¼ cup olive oil, plus a little more as needed
- 1½ cups small diced red onion
- 1 Tbsp. red wine vinegar
- 2 cups medium diced eggplant, skin on, salted and drained
- 1 cup diced red bell peppers
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 tsp. minced garlic
- 1½ cups peeled, seeded, and chopped tomatoes
- ½ tsp. dried herbs de Provence
- 1 Tbsp. thinly sliced fresh basil
- 1 Tbsp. chopped fresh parsley Salt and freshly ground black pepper, to taste
Place a large nonstick skillet, or a well-seasoned cast iron, over medium-high heat. Add enough oil to just coat the bottom of the pan and once the pan is good and hot, add the onions and sauté until just soft and lightly browned, then add the red wine vinegar (this will help fix the color of the onions).
Transfer the onions to a large bowl and wipe the pan clean with a kitchen rag. Return the pan to the heat and repeat with the remaining vegetables (eggplant, peppers, zucchini, and summer squash), omitting the vinegar. Work in batches, cook each vegetable separately and don’t overcrowd the pan. You want the vegetables to have some color but not be completely soft, they should still be a little toothsome.
Once you have all the cooked vegetables in the bowl, add the tomato, herbs, garlic, salt, pepper, and a little more olive oil. Toss together. You can serve this right away, but it improves in flavor the longer it sits, ideally overnight.
Recipe yields 4 to 6 servings.