This vibrant vegetable stew hails from Provence in southern France. It’s a celebration of summer produce, slow-cooked to meld flavors into a hearty, rustic dish that’s often served as a side or main.

Ingredients (serves 4-6):

• 2 eggplants, sliced
• 4 zucchini, sliced
• 4 tomatoes, chopped
• 2 bell peppers, sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• Fresh herbs (thyme, basil)
• Olive oil
• Salt and pepper

Instructions:

1. Sauté onion and garlic in olive oil.
2. Add peppers, then eggplant and zucchini; cook until softened.
3. Stir in tomatoes and herbs; simmer covered for 30-45 minutes.
4. Uncover and cook until thickened. Season to taste.
5. Garnish with fresh basil.