Ingredients (serves 4)
1/2 cup olive oil, or more
2 medium red onions, thinly sliced (2 cups)
2 large eggplants (aubergine), cut into large dice (4 cups), peeled or not
3 medium zucchini (courgette), cut into 1/4-inch slices (4 cups)
2 red or green peppers (both for color) cut into strips, core and seeds removed, (3 cups)
4 large tomatoes, cut into large chunks (4 cups) or 14 oz Italian tomatoes well drained.
At least 3 cloves of garlic, diced fine. Use as many as you want.
1 cup grated Gruyere cheese, optional
1/2 cup basil leaves – You want plenty of basil. If you can get fresh basil, so much the better: chop or shred it and throw it in.
2 tsp salt
Large pinch cayenne
10 black olives pitted (optional)
1 tablespoon fresh thyme leaves
Directions
Do not cut vegetables too small and drain the excess moisture from the courgettes and aubegergines when you start to cook.
1. Wipe the aubergines and cut into 2.5cm slices the halve again
2. Wipe and cut the courgettes into 2.5cm slices
3. Put all in a colander, sprinkle generously with salt and press down with a suitable sized plate and allow to stand for an hour. The salt removes the excess moisture and bitterness
4. Chop up onions roughly
5. Deseed, core and chop the peppers
6. Skin the tomatoes by plunging then into boiling water for a couple of minutes then quarter them and take out all the seeds
7. Fry the onions and garlic gently in the oil for 10 minutes then add the peppers.
8. Dry the aubergines and courgettes and add to the pan.
9. Mix in the basil, thyme and seasoning of salt and pepper and stir well. Add cayenne and diced olives (optional.)
10. Cover and simmer on low for 30 minutes; try out the wine.
11. Add the roughly chopped tomato flesh and to a taste test. If still standing continue to next step
12. Cook for an additional 15 minutes with the lid off.
Serve with rice – either plain or a pilaf or couscous, a tossed green salade (a la vinaigrette) and crusty French bread. If you want add to this you certainly opt for a nice piece of salmond, tuna or grilled chicken breast. You can’t go wrong. C’est aussi simple que ça!