Ingredients Jump to Instructions ↓

  1. 1 large eggplant, (1 1/4-1 1/2 pounds), peeled and cut into 1/4-inch cubes

  2. 1 1/2 teaspoons salt, divided

  3. 3 tablespoons plus 1 teaspoon extra-virgin olive oil

  4. 1 medium yellow summer squash, peeled and cut into 1/4-inch cubes

  5. 1 red bell pepper, diced

  6. 3 medium tomatoes, peeled (see Tip), seeded and diced, or 1 cup drained canned diced tomatoes

  7. 2 cloves garlic, minced

  8. 1 1/4 teaspoons ground cinnamon

  9. 1 teaspoon sugar

  10. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry. Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl. Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes. Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before serving, for the best flavor.


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