90 minutesA classic Provençal dish that celebrates the flavors of summer vegetables.
Eggplant, cut into ½-inch cubes
0 oz
to taste
Olive Oil, divided
tablespoons
Onions, cut into ½-inch dice
0 oz
Garlic Clove, chopped
each
Basil, tied in a bouquet with kitchen twine
bunch
pinches
Sweet Peppers, cut into ½-inch dice
0 oz
Summer Squash, cut into ½-inch dice
0 oz
Tomatoes, cut into ½-inch dice
0 oz
Basil, chopped
each
to taste
