Summer veggies marry beautifully in this classic french dish. Eggplant and zucchini are traditional, but use what you’ve got on hand.
4 tablespoons olive oil, divided, plus more to taste
2 medium onions, cut into 1/2-inch dice
4 to 6 garlic cloves, chopped
1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
2 sweet peppers, cut into 1/2-inch dice
3 medium zucchini or yellow summer squash (or combination of both), cut into 1/2-inch dice
3 ripe medium tomatoes, cut into 1/2-inch dice
Salt to taste
In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.