My go-to summer dish. Tasty, easy, vegan, showcasing seasonal veg... what's not to love?
Chop one onion and smash up 3 or 4 cloves of garlic and sauté with a generous glug of olive oil in a large-ish pot. Add one chopped globe eggplant, 3 or 4 zucchini (depending on the size of the zuch and how much you love it), a good handful of fresh chopped tomato, a sprig or two each of fresh thyme and basil, 1/2 to 1 teaspoon of dried fennel, and a bit of salt and pepper. Cover and let stew for maybe 20 minutes, or until the eggplant is cooked throughout. Then add 1 sliced yellow pepper and cook another 5 minutes or so. Adjust seasoning to taste. That's it! We like this on top of wheat couscous with a little fresh almond pesto on the side.