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.
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