A classic Provencal dish, this is a perfect way to make the most of summer’s harvest.

INGREDIENTS | SERVES 6

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium zucchini, diced
  • 2 medium yellow squash, diced
  • 1 small eggplant, diced
  • 1 bell pepper, diced
  • 1 tablespoon flour
  • 3 tomatoes, seeded, and cut into 6 pieces
  • 2 teaspoons dried Herbes de Province (or a combination of oregano, thyme, rosemary, marjoram, savory and/or lavender)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Fresh basil leaves, chopped (optional)

Heat the olive oil in a heavy-bottomed Dutch oven until hot, but not smoky. Add onion; cook until translucent, about 5 minutes.

Combine the zucchini, yellow squash, eggplant, and bell pepper in a large paper bag; dust with flour, fold bag closed, and shake to coat. Add floured vegetables to the pot, along with the tomatoes, herbs, salt, and pepper.

Reduce heat to a simmer, cover, and cook gently for 1 hour, until all vegetables are tender.

Serve hot or at room temperature. Garnish with freshly chopped basil, if desired.

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