Savor the last of summer's bounty with this easy version of a French favorite.
TOTAL TIME: 20-25 Minutes
MAKES: 2-3 servings
1 small eggplant (about 1 pound), cut into 1/2-inch cubes
1/2 teaspoon kosher salt, divided
6 tablespoons olive oil, divided
1 small zucchini or yellow squash, cut into 1/2-inch cubes
1 medium yellow onion, chopped
3 cloves garlic, minced
2 large tomatoes, cut into 1/2-inch cubes
1 tablespoon tomato paste
2 teaspoons chopped thyme
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
3 tablespoons chopped fresh basil
Fresh-cooked pasta for serving
Preparation and Cooking:
1. Toss cubed eggplant with 1/2 teaspoon kosher salt and 2 tablespoons olive oil; transfer to a paper-towel-lined plate. Microwave 2 to 3 minutes or until eggplant has wilted and the bulk of the moisture is gone.
2. In a large glass bowl, toss eggplant, zucchini and the next 7 ingredients (through red pepper) together with remaining olive oil until veggies are coated.
3. Cover bowl with a plate or cover; microwave 5 to 6 minutes or until veggies are soft and cooked through. (Or, you can cook veggies in a large skillet over medium-low heat, stirring frequently.)
4. Season with salt and pepper; garnish with basil. Serve with pasta and more olive oil to taste.
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