1 (1-pound) (450-g) eggplant, cut into 1-inch (2.5-cm) cubes
3/4 teaspoon salt
6 tablespoons olive oil
1/2 white onion cut into 1-inch (2.5-cm) pieces
1 large red bell pepper, cut into 1-inch (2.5-cm) pieces
1 large yellow bell pepper, cut into 1-inch (2.5-cm) pieces
2 zucchini, quartered lengthwise then cut into 1/2-inch (1.5-cm) pieces
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon black pepper
1/2 cup Vegetable or Chicken Stock
3/4 cup Tomato Sauce
Serves 6 to 8
Sprinkle the eggplant cubes with 1/4 teaspoon of the salt and place in a colander set inside a bowl to catch the juices. Cover with a small plate, place a weight on top (a large can of tomatoes works well) and drain for 15-20 minutes. Pat the eggplant dry with a towel and set aside.
Heat 3 tablespoons of the olive oil in a large nonstick sautee set on high heat until sizzling, about 2 minutes. Add the drained eggplant, cook for 5 minutes, tossing several times, then remove to a bowl.
Add the remaining olive oil to the same pan and high heat until sizzling, about 2 minutes. Cook the onion, peppers and zucchini for 2 minutes, stirring occasionally. Add the garlic, red pepper flakes, thyme, oregano, parsley, pepper and the remaining salt and cook for 3 minutes, until the vegetables have browned. Pour in the vegetable or chicken stock and the browned eggplant and cook until reduced by half, about 2 minutes. Stir in the tomato sauce and cook until the sauce is thick, about 2 minutes. The vegetables may be cooled to room temperature and served, but the flavors will be more fully developed if refrigerated overnight, then returned to room temperature before serving.
Wine Suggestion: Cabernet Franc