Two medium sized egg plants (approximately 2 ½ pounds), unpeeled and cut into 1-inch cubes
1 Tablespoon Kosher salt
6-8 Tablespoons EVO
2 red onions, coarsely chopped
2 medium sized garlic cloves, minced
1 large green pepper, stemmed, seeded and cut into one-inch pieces
1 large red pepper, stemmed, seeded and cut into one-inch pieces
4 medium zucchini, quartered lengthwise and cut into one-inch pieces. (I use a mixture of dark green, light green and yellow zucchini)
2 teaspoons Herbes de Provence
1 Tablespoon fresh oregano
2 cans (28 ounce each) chopped tomatoes (reserve juice)
3 Tablespoons tomato paste
½ cup Niçoise olives
½ cup chopped Italian flat parsley or other Mediterranean herbs such as fresh thyme, oregano, or basil
Lemon zest from one large lemon
Salt and pepper
1. Put cut pieces of eggplant into a colander.
2. Add salt and mix with your hands to make sure all pieces are salted.
3. Allow to sit for 30 minutes for the liquid of the eggplant to be extracted.
4. Then, dry the eggplant with a paper towel.
5. Preheat the oven to 350⁰F.
6. Line a baking sheet with foil, spray with Pam (or coat with Olive oil).
7. Add eggplant and toss with 2 Tablespoons of the EVO.
8. Then, bake for approximately 45 minutes, periodically tossing the pieces of eggplant.
9. While eggplant is baking, put two Tablespoons EVO in a heavy skillet or Dutch oven.
10. Add garlic, onions and peppers and sauté for 10 minutes, stirring periodically.
11. Then add the zucchinis, baked eggplant, and Herbes de Provence cooking for approximately 10 minutes.
12. Add the chopped tomatoes and tomato paste and simmer, uncovered for an additional 30 minutes,
13. Add the final 2 Tablespoons of EVA and cook 5 minutes more.
14. Add olives, chopped herbs and lemon zest.
15. Season with salt and pepper
16. Serve hot or cold. Remember it get better with “aging” so don’t hesitate to let it rest one or two days before serving.