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1
When buying eggplant, bigger isn't better.
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2
You want to look for smooth, firm small to medium sized.
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3
Throughout the recipe, add oil as needed to saute to your taste.
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4
Prepare a 2.5 quart size bowl filled half way with water and 2 tbs of white vinegar.
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5
Peel and slice eggplant and place in water solution.
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6
Leave in approximately 10 minutes while slicing other vegetables.
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7
Slice onions and put in pan to saute until translucent and begin to golden.
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8
Pour into dutch oven.
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9
Slice peppers and put into pan to saute until fragrant and tender.
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10
Pour in dutch oven.
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11
Drain eggplants and layer in a colander sprinkling lightly with sea salt in between the layers.
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12
Cover with a plate and add weight to push out moister.
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13
(approximately 20 minutes)
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14
Meanwhile, slice squash, chop tomatoes and finely chop garlic.
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15
Once the eggplant has released the liquid, with a paper towel wipe away the salt and dab up any remaining moister.
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16
Add eggplants to pan to saute with a Tbs of olive oil.
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17
Once golden, added to dutch oven.
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18
Add sliced squash (chayote and zucchini) to saute.
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19
Once squash begin to tender and golden, add to dutch oven.
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20
Mix tomatoes with fresh basil.
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21
Add to dutch oven with garlic, herbs and stir.
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22
Add bay leaves.
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23
Cover and cook in oven for one hour.
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24
It will be fragrant in 30 minutes, and smells fantastic after an hour.
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25
If you prefer a softer, but even more flavorful dish, transfer to a container to allow flavors to marinate in refrigerator to serve next day.
