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Eggplant

Tomatoes

Zucchini

Olive Oil

Basil (fresh is best but dry works too)

Salt 

 

This recipe is awesome because you don’t have to be precise about anything and you can use any amounts of the above veggies you have.  The key here is to be generous on your olive oil and cook the veggies down long enough that the flavors really meld together.

 

I use a big cast iron skillet which I highly recommend but any heavy bottomed pot or skillet (with a lid) will work.  Heat your pan over medium heat and allow it to come to temperature.  Add a generous drizzle of olive oil to coat the bottom of your pan allow the oil to heat up.  Add your veggies slowly to be sure each addition is well coated in olive oil.  I like to start with the eggplant and end with the tomatoes.  Don’t be afraid to add more olive oil as you go to really cover everything.  

 

Add roughly chopped basil (a couple of handfuls or so) and salt to taste.  Turn down the heat and cover the pan to allow the veggies to break down and come together (about 20 minutes)

 

Feel free to top with some fresh mozzarella and serve with bread or pasta.