This comes to the blog from Karenne, who's up North now, but will soon return to the Fort. (No one ever leaves Arkansas, they just wander off for a time.)
1 medium eggplant, cut into small chunks 1 teaspoon salt 1 large red onion, cut in bite sized chunks 2 red peppers, cut into rectangular chunks 2 green peppers, cut into rectangular chunks 2 medium zucchini, cut into thick slices 1 cup mushrooms, quartered (I prefer baby portabello) 4 cloves garlic, sliced or cut into chunks 2 tablespoons olive oil (the best you can get your hands on) 8 ounce can diced tomato (or use fresh tomato) 2 teaspoon dried basil (or 6 leaves of fresh basil)
Any other green herbs, such as Marjoram, as desired.
Sprinkle the salt onto the cut up eggplant and let it hang out on a paper towel for about 10 minutes. This will release some of the moisture from the eggplant.
When the eggplant is ready, put all of the ingredients in a clay or stoneware dutch-oven. It looks like a huge bowl. Pampered Chef makes a nice one. Make sure all of the vegetable are coated with the olive oil. If you don’t have a dutch-oven, use a couple of baking sheets.
Preheat the oven to 400 degrees. When ready, put the vegetables in the oven for about 45- 60 minutes, checking for softness every 15 minutes or so.
Serve over couscous or rice.
*The next day, serve the left over veggies over some angel hair pasta. Grate some fresh Parmesiano-Reggiano over the top.