Makes 4 Servings.
4 tablespoons olive oil
eggplant (about 1 pound), cut into 1" cubes
2 zucchini, cut into 1/4" rounds
1 yellow onion, cut into 1/4" slices
1 c mix of red, yellow, orange and green peppers, cut into 2" squares
2 tomatoes, cut into 1/2" thick rounds, then cut those in half
3 cloves garlic, minced
1/4 cup chopped fresh Italian flat-leaf parsley
2 tablespoons red wine vinegar
salt and freshly-ground pepper
20 fresh basil leaves, cut into thin strips
Place the oil in a large skillet or chicken fryer and heat. Add
the vegetables and toss well, then cover and saute under cover for about 1 minute, then uncover, toss again, cover and saute under
cover again. Add the garlic, red wine vinegar, salt and pepper,
toss, cover and cook again. The idea is to get the vegetables
browned in the oil without overcooking them.
Add the parsley and basil and cook, again tossing to keep the
vegetables from overcooking on any one side. When they are crisp-tender
and brightly colored, remove from the heat and serve. You can toss
a tablespoon of rinsed capers in this, if you like them.