If you have an abundance of ripe tomatoes, and other jewels from your garden, this is a great way to use them. It's easy and delicious and goes well with any kind of barbecued meat.
I didn't really use a recipe for this--just the memory of making it from Julia Child's recipe. I don't have exact quantities either, but that's great right? You can add more or less of your favorite veggies or the ones you have on hand.
I like to salt my eggplant to get out some of the bitter juice--simply cut into cubes, salt liberally and let it stand in a strainer while you prepare the rest of the vegetables (be sure to rinse the salt off and dry the cubes before using.)
My lovely peppers and tomatoes
Slice your peppers and cut up your other veggies
Warm some oil in a sturdy pan--a Dutch oven works well--and add some chopped garlic and a tablespoon of herbes de provence and saute until colored. Herbes de provence is a mixture of thyme, marjoram, rosemary, savory and optional dried lavender.
Add the rest of your vegetables and give it a good stir
Cover and simmer until vegetables have softened. If there is too much liquid, uncover and simmer a little longer.
It seems that Sam Culbert, who ran the farm while Jeff was deployed overseas, had some juicy secrets that soon prove fatal, and Jeff is ripe for the picking as a prime suspect. Forming an uneasy alliance with her high-maintenance stepmother, Monica has her hands full trying to save the farm while searching for a killer. Culbert made plenty of enemies in the quaint small town…but which one was desperate enough to kill?
INCLUDES DELICIOUS RECIPES!