- 1 large yellow onion, finely chopped
- 1 large red pepper, finely chopped
- 3 garlic cloves, finely chopped
- 8-10 tomatoes roughly chopped
- 6 tbsp of extra virgin olive oil
- 1/4 tsp of ground turmeric
- 2/4 tsp of ground cumin
- 1 Tbsp of harissa (can sub with 2 tsp chili flakes)
- 1 large eggplant, finely sliced and then sliced in half (can also sub with 2 small eggplants)
- 2 medium summer squash, finely sliced
- 1 handful of fresh sage
- 1 handful fresh basil
- Salt & pepper to taste
Directions:
Heat a pan with 3 tablespoons of olive oil. Add in the chopped onions and peppers and season well with salt and pepper. Sauté for 5-10 minutes until lightly golden, add in the turmeric, cumin, harissa, and garlic, then sauté for a couple more minutes. Dump in your chopped tomatoes and season again with salt. Stir and cover with a lid. Let the tomatoes break down and form a sauce. This should take around 15-20 minutes. Once all saucy, remove the lid and let reduce until thickened another 10 minutes. Check for seasoning and turn off the heat.
Preheat your oven to 375 degrees F.
Pour the sauce into a 9-inch baking dish and let cool slightly.
Place the sliced eggplant in a bowl with the summer squash, and add sage, 3 tablespoons olive oil, and season with salt and pepper. Toss and then arrange the eggplant and summer squash over the sauce, alternating. I like to pack them in tightly. Cover with tin foil and place in the oven for 30 minutes until a knife runs through the eggplant easily. Remove the foil and roast for another 20 minutes. Broil for 1-2 minutes until the top gets lightly charred and serve with fresh basil.