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This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar.
The New Joy of Cooking
Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes:

  • 1/4 cup olive oil
  • 1 medium eggplant (about 1 pound), peeled and cut into 1-inch cubes
  • 1 pound zucchini, cut into 1-inch cubes

Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened:

  • 2 tablespoons olive oil
  • 1 1/2 cups sliced onions

Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:

  • 2 large red bell peppers, cut into 1-inch squares
  • 3 cloves garlic, chopped

Season with:

  • Salt and ground black pepper to taste


  • 1 1/2 cups chopped seeded peeled fresh tomatoes
  • 2 to 3 sprigs fresh thyme
  • 1 bay leaf

Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in:

  • 1/4 cup chopped fresh basil

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