2medium eggplant(about 1 pound total) cut into cubes
4 - 5tablespoonsolive oil
1large onionhalved and sliced
2or 3 garlic clovesvery finely chopped
1large red or yellow bell pepperseeded and cut into thin strips
4courgettes2 small zucchini and 2 small yellow squash cut into 1/2 inch slices or cubes
1 1/2tablespoonsHerbes de Provence
Salt and freshly ground black pepper to taste
Optional add ons: oyster saucebalsamic vinegar, or grated lemon zest
Add 2 tbsp oil to the pan, add garlic, eggplant and cook while stirring for 5 minutes. Remove and set aside.
Add 2 tbsp oil to pan, then add courgettes (small zucchini and yellow squash. Also add 1 tablespoon Herbes de Provence, salt and pepper. Occasionally stir for 7 minutes.
Add 1 tbsp oil to pan, then add tomatoes allow them to cook for 5 minutes to release their juices.
Now add your onion and bell peppers. Stir to mix.
Add all vegetables, add remaining Herbes the Provence, season with salt and pepper and simmer gently, covered, over low heat for about 10 minutes. Uncover and continue cooking for 7 - 10 minutes more, stirring occasionally, until all the vegetables are tender and the cooking liquid has thickened slightly.
Serve hot with a side of rice, pasta or root vegetables.
The optional add ons oyster sauce, balsamic vinegar, or grated lemon zest are just a few ideas on how you can change the taste a bit.