This Provençal vegetable mélange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entrée with saffron rice. It tastes even better the second day.
Sauté in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes:
1/4 cup olive oil
1 medium eggplant (about 1 pound each), peeled and cut into 1-inch cubes
1 pound zucchini, cut into 1-inch cubes
Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened:
2 tablespoons olive oil
1 1/2 cups sliced onions
Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:
2 large red bell peppers, cut into 1-inch squares
3 cloves garlic, chopped
Season with:
Salt and ground black pepper to taste
Add:
1 1/2 cups chopped seeded peeled fresh tomatoes
2 to 3 sprigs fresh thyme
1 bay leaf
Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in:
