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Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

6 tablespoons extra-virgin olive oil
2 medium-size onions, thinly sliced
2 bell peppers, cored and cut into 1-inch chunks
4 garlic cloves, minced
Salt and freshly ground black pepper to taste
5 medium-size tomatoes, cored, seeded, and chopped
1 teaspoon dried herbes de Provence, crushed
2 small eggplants, cut into 1-inch cubes
2 medium-size zucchini or yellow squash, cut into 2½ x ½-inch strips

  1. In a Dutch oven, heat 2 tablespoons of the oil over medium-low heat. Add the onions and cook, stirring occasionally, until tender and starting to turn golden, 15 to 20 minutes. Add the bell peppers, garlic, and salt and pepper and cook, stirring occasionally, until the peppers soften a bit, about 10 minutes. Add the tomatoes and bouquet garni. Increase the heat and bring the mixture to a boil; return the heat to medium-low and cook, stirring occasionally, for 15 minutes more.
  2.  Meanwhile, heat 3 tablespoons oil in a 12-inch skillet over medium heat. Add the eggplant and cook, stirring, for 8 minutes. Add the zucchini and the remaining 1 tablespoon oil. Cook, stirring occasionally, until the eggplant and zucchini are crisp-tender, about 5 minutes. Season with salt and pepper.
  3. Add the eggplant and zucchini to the tomato mixture and simmer gently until the liquid is reduced to a tablespoon or two, 5 to 10 minutes. Check the seasoning, adding more salt and pepper if needed. 
  4. Serve warm or at room temperature. Or, chill overnight and bring to room temperature to serve.



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