Here’s my bonus recipe from my most recent PCC Class, Cool Weather Fish and Shellfish. What can I say? I just want to feed you. I love serving this with a bit of rice, toasted bread or egg noodles.
- 4 medium hearty, round tomatoes
- 2 medium or 1 large zucchini
- 1 medium crookneck squash
- 1 medium red pepper
- 1 medium Japanese eggplant
- 2 teaspoons Herbes de’Provence (or to taste)
- 1/2 teaspoon fine sea salt
- Pinch of red pepper flakes (optional)
- 2 medium onions, halved and thinly sliced lengthwise
- 2 tablespoons high-heat oil
- 2 to 3 cloves garlic, thinly sliced
- Splash of red wine vinegar
- Freshly ground black pepper, to taste
- Splash of extra-virgin olive oil
Grate tomatoes into a bowl, discarding the skins, then set aside.
With a mandoline or a very sharp knife, cut next four vegetables into paper-thin slices and place in a bowl. If using dried herbs, sprinkle them over the vegetables. If using fresh herbs, omit this step. Sprinkle with kosher salt and chili flakes, if using.
Sauté the onions in 1 tablespoon of the oil over medium-high heat. Cook until golden brown. Remove from pan and set aside. Add remaining oil to pan, discarding any browned onion bits. Heat to medium-high and add zucchini, squash, red pepper and eggplant to pan. Follow with garlic. Cook until veggies are limp and starting to caramelize, about 12 minutes.
Add tomatoes and cooked onions and stir well. Add fresh herbs, if using. Cook until liquid from tomatoes reduces and thickens, about 5 minutes. Add vinegar and pepper; stir to combine. Taste and adjust seasonings if necessary. Season with olive oil, if desired.