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
- Preheat the oven to 350°F.
- Chop tomatoes and all other vegetables into large 1-2 inch pieces. Place in a heavy, 3-quart baking dish. Toss the vegetables with all remaining ingredients except basil, salt, and pepper. Bake covered for 30 minutes.
- Remove from oven and baste with pan juices. Cover again and return to oven for another 15 to 30 minutes or until vegetables are very soft. In this dish, the vegetables should not be al dente.
- Season with basil, salt and pepper. Let cool slightly before serving.
Total Fat: 8g
Saturated Fat: 1g