Serves 8

Since we spent time in Provence years ago, I’ve been in love with this perfect mixture of summer vegetables and it's that one dish that I’m happy to serve either hot or cold. The important thing is make sure the eggplant has cooked all the way through, to avoid an astringent aftertaste. I add the zucchini and yellow squash as late as possible to retain their crunchy texture and beautiful color.


1/3 cup olive oil
1 large eggplant, diced
1 medium onion, minced
1 bell pepper, diced
4 cloves garlic, minced
2 tomatoes, chopped
1 green zucchini, diced
1 yellow squash, diced
Freshly ground black pepper
Leaves from 2 sprigs fresh basil, chopped


1. In a large sauté pan, heat the olive oil over high heat. When the oil begins to shimmer, add the eggplant and cook until it is soft, stirring frequently. Lower the heat to medium high and add onions and bell pepper. Cook until the onions soften then add the garlic, continuing to stir frequently.

2. Add the tomatoes, lower the heat to medium, and cook about 10 minutes. Then add the zucchini and yellow squash and season with salt and pepper. Cook for 3 to 5 more minutes, allowing the squash to soften. Remove from the heat and stir in the basil.