What a great use of end of the summer tomatoes and zucchini!
6 tablespoons olive oil (divided)
3 cloves garlic, minced
1 eggplant, cut into 1/2 inch cubes (about 2 cups cubed)
2 zucchini squash, cut into 1/2 slices (about 2 cups)
2 yellow squash, cut into 1/2 inch slices (about 2 cups)
1 large onion, diced
1 red or orange or yellow bell pepper, sliced (poblanos work nicely too!)
8 ounces sliced fresh mushrooms
½ to 1 cup dried wild mushrooms, soaked and sliced
2 or 3 teaspoons Herbes de Provence
1 tied bundle of fresh herbs: 1 rosemary stem, 6 thyme stems, 3 sage leaves, 1 lavender stem, 10 basil leaves, 3 marjoram stems (Optional, use a total of 3 teaspoons herbes de province if you don’t have fresh herbs)
3 or 4 large tomatoes, chopped
1 or 2 8-oz cans of tomato sauce
4 oz. white wine
Salt and Pepper to taste
1 cup grated Parmesan Reggiano
The Herbes de Provence are essential in this dish. If you can get your hands on fresh rosemary, thyme, sage, lavender, basil and marjoram use them – if not, increase the amount of Herbes de Provence to 3 teaspoons.
The first thing you want to do is get all of your ingredients cut up and at hand near the stove.
Heat a large skillet until very hot, add some olive oil and toss in the garlic – cooking until light brown remove the garlic to a large Dutch oven or stock pot. Next, saute the eggplant until lightly browned,
Remove the eggplant to the Dutch oven, then brown the squash in batches