2 to 3 medium tomatoes, seeded
1 medium eggplant (globe, rosa bianca or Japanese)
1 medium red bell pepper, seeded
1 medium yellow onion
2 medium golden summer squash
4 cloves garlic, finely chopped
10 cloves garlic, whole (optional)
2 tablespoons extra virgin olive oil
4 to 5 sprigs fresh oregano or sage, chopped
⅓ cup fruity red wine
¼ cup roughly chopped fresh basil
1 teaspoon salt
Freshly ground black pepper, to taste
Recipe courtesy of Chef Jesse Ziff Cool [1] from Tomatoes: A Country Garden Cookbook [2]. Photo: istockphoto.com [3].
Links
[1] https://oldwayspt.org/bio/jesse-ziff-cool
[2] http://www.amazon.com/Tomatoes-A-Country-Garden-Cookbook/dp/0002553430
[3] http://www.istockphoto.com