Chef Andrae Bopp
4 to 8 baby eggplant* (depending on size)
1 each red, yellow, green bell pepper -
peeled, seeded and ribs removed
1 yellow onion
1 red onion
2 yellow crookneck squash
8 cloves garlic
extra virgin olive oil
*If baby eggplant is not available, Dunham Cellars test kitchen recommends using a summer squash like zucchini or yellow crookneck squash.
Preheat oven to 375 degrees. Slice eggplant in half and brush with olive oil on all sides, season the cut side with salt and pepper. Place on a parchment lined baking sheet and roast for 10-15 minutes or until slightly soft but not mushy. Cut remaining vegetables into a small dice, think pea size or smaller, keeping cuts uniform in size. Place 3-4 tablespoons of olive oil in a large sauté pan and add
vegetables over medium-low to medium heat, stirring continually so the vegetables do not stick or scorch. Cook until uniformly soft and translucent. Add more olive oil if needed during the cooking process. Transfer vegetable mixture to a bowl and season to taste with salt and pepper. Place eggplant skin side down on a baking sheet and top with the sautéed vegetable mix. Heat in oven until warm. Serve immediately.
Serves 6 to 8.