Recipes June 29, 2023  | Servings: 4-6 | Prep Time: 15 min | Cook Time: 1 hr


The Mediterranean climate of Northern California yields all of the key ingredients of this Provencal summer staple. For a simple supper, pair it with crusty bread or creamy polenta and a fresh green salad. For a more robust meal, we suggest a cannellini bean salad or sautéed green beans with almonds or hazelnuts. This recipe serves 4, but it freezes well, so consider making a double batch while eggplant and zucchini are abundant. If the weather is too hot to turn on the oven, you can grill the vegetables instead of roasting them.


  • 1 small globe eggplant
  • 1 medium zucchini
  • 1 small red bell pepper
  • 1 small yellow onion
  • ¼ cup olive oil
  • 1 can (28 oz.) whole tomatoes
  • ¼ cup olive oil
  • 1 Tablespoon minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 sprigs fresh basil


For the tomato base:

  1. Over medium heat, in a large heavy-bottomed pot, heat ¼ cup olive oil along with the garlic, oregano, salt and red pepper flakes until the garlic starts to sizzle.

  2. Roughly chop the tomatoes or break them apart by hand.

  3. Add the tomatoes and all of the juice.

  4. Simmer over low heat while the vegetables roast.

For the roasted vegetables:

  1. Preheat oven to 400 degrees

  2. Cut the eggplant, zucchini, bell pepper and onions into 1-inch pieces

  3. Toss the onions and peppers with 1 Tablespoon olive oil and ¼ teaspoon salt. Distribute evenly on parchment lined baking sheet.

  4. Toss the eggplant and zucchini with 3 Tablespoons olive oil and ½ teaspoon salt. Distribute evenly on parchment lined baking sheet.

  5. Cook onions and peppers for 15 minutes or until softened.

  6. Cook the eggplant and zucchini for 25 minutes or until softened and lightly browned.

To finish the dish:

  1. Add the roasted vegetables into the tomato base and simmer together, stirring occasionally, for 5 minutes.

  2. Tear the basil into small pieces and stir it into the pot.

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