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Adapted from the recipe by Laure Joliet
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Serves: 8
Ingredients
*Ingredients available at the Saratoga Farmers’ Market
● 5 tablespoons olive oil, divided, plus more for serving
● 1 1/2 pounds eggplant (1 large), large dice
● Kosher salt
● Freshly ground black pepper
● 1 1/2 pounds zucchini or summer squash (3 to 4 medium squash), large dice*
● 1 medium yellow onion, diced*
● 2 cloves garlic, minced*
● 2 sprigs fresh thyme*
● 1 bay leaf*
● 1 pound tomatoes (3 to 4 medium), large dice*
● 1 large bell pepper, large dice*
● 1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving*
Directions
Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.
Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.
Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the
tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.
Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes.
Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.
This week’s article: Summer at the Market
The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. The Monday market at Clifton Park is open from 2-5 p.m. at the Shenendehowa Methodist Church on Route 146. The Thursday Market at Milton begins Thursday, July 11th, through August 29th at the Burgess Kimball Memorial Park from 3-6 p.m. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.
