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Cut the eggplant into 1/2 inch cubes, put into a colander and salt liberally. Let it drain while preparing the over vegetables.
Keeping all the vegetables separate on the cutting board, cut the peppers, tomatoes, onions and squashes the same size as the eggplant.
Smash and peel the garlic and chop it coarsely.
In a heavy bottomed pot, heat some of the olive oil and gently sauté the eggplant until golden brown. Drain and reserve.
Turn the heat to medium-low and add more oil to the pot. Saute the onions until they are translucent, then add the garlic and Spice House mix. Stir until combined.
Add the peppers and stir for 3 minutes.
Add the squash and stir for 3 minutes.
Add the tomatoes, cooking for 10 minutes and stirring occasionally.
Finally add the drained eggplant, and cook 15-20 minutes more until everything is soft and flavorful. Add 5 minutes if you think it needs more time.
You can garnish with fresh basil salt and a drizzle of the olive oil.
I think this glorious dish tastes even better the next day.
Spawned on the Riviera, it’s a wonderful vegetable mixture that can be eaten hot or cold. Using the sensational vegetables at Chicago’s Green City Market and the perfect spice blend from The Spice House, will enhance this simple --and simply delicious-- dish.
It makes a lovely side dish served hot and a summer lunch served cold with a good crusty bread and a bottle of sturdy wine.
Some recipes ask that you cook all the vegetables separately, which makes for a better-looking dish since the vegetables don’t break down. In the interest of time, I cook them all together and still have a delicious dish.
This recipe comes from our good friend Ina Pinkney, who is her own dynamic press machine. There is a reason she gets so much press. She is spectacular at what she does AND she is really wonderful person, who is quick to share her good fortune with others. When she learned she was going to be the movie critic for the movie Ratatouille on Channel 11, she wanted to direct folks to our shop and our new seasoning. Thank you, Ina, it is folks like you that keep the little Mom and Pop operations in business. May we one day return the favor.
This recipe was provided by Ina Pinkney from Chicago.