Many of the ingredients in this late-summer favorite are the same as for Gazpacho, but with the addition of zucchini, eggplant, and made into a baked dish, not a soup.
Serve the dish with eggs, over pasta, or with whatever you want. Your kitchen will be perfumed with the essence of the summer’s garden.
- 4 small zucchini, sliced
- 2 yellow onions, sliced
- 2 green bell peppers, seeded and chopped
- 3 cloves garlic, minced
- 6 tablespoons olive oil
- 3 medium tomatoes, peeled, seeded, and chopped
- 3 small eggplants, cubed
- 1/2 teaspoons salt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
1. In a heavy 2-quart skillet, saute the zucchini, onions, peppers, and garlic in 4 tablespoons of the oil until soft. Add the tomatoes and heat thoroughly to help evaporate the liquid.
2. Meanwhile “seat” the eggplants by tossing the eggplant cubes with the salt in a large bowl. Let rest for 30 minutes. Drain the cubes well.
3. Saute the eggplant cubes in the remaining oil.
4. Add the eggplant cubes to the onion mixture and stir well.
5. Add the herbs and stir to distribute evenly. Cool.
6. Pour into a 3-quart casserole or divide into two portions and store in plastic freezer bags. Chill, label, and freeze for up to 3 months.
Adapted from The Big Book of Preserving the Harvest, by Carol W.
Costenbader (Storey Books, 2002). Copyright (c) 2002 by Carol W. Costenbader. Reprinted by permission of Storey Books.