I am the first one to admit that I am not the healthiest of people. I mean, I own and use a copy of Julia Child's Mastering the Art of French Cooking for God's sake. The butter in that book alone is enough to put a trainer in a coma. I'm also allergic to exercise, though I am an avid walker and have dabbled in running and yoga.
So, the moral of the story is that I am always looking for recipes that can help me incorporate more vegetables into my diet. This one, from my friend Deirdre, really did the trick.
It's a quick and flavorful dish that's delicious hot or cold, and that makes a colorful addition to your meals. The combination of the healthy fat in olive oil, and the nutrients present in the peppers, squash, and eggplant will make even the most carnivorous person's mouth water.
The Recipe:
1/4 cup olive oil, plus more as needed
1 1/2 cups finely-diced yellow onion
1 tsp minced garlic
2 cups medium diced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tbsp thinly sliced fresh basil leaves
1 tbsp chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a large 12-inch sauté pan over medium heat and add the olive oil. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until they are lightly caramelized, about 5 to 7 minutes. Then, add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
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