A delicious end to the summer. Buy varieties of summer squash, eggplant, and snap beans that appeal to you at the farmer’s market. View this stew as a way to savor the flavors of late summer. Very little seasoning is needed – a good amount of humble freshly ground black pepper will really do the trick.
End-of-Summer Eggplant Stew
3 tablespoon extra-virgin olive oil
2 large yellow onions
4 gloves garlic, minced
5 fat thyme sprigs
3 tablespoons oregano, chopped (or 1 1/2 tablespoons dried)
2 1/2 tablespoons tomato paste
5-8 oddly shaped & sized eggplants (white, Japanese, Thai, Hybrid Ruby, Black Beauty, or a few handfuls those tiny striped ones), cut into slim 2-inch lengths
a few handfuls of your favorite snap beans (yellow wax, green, purple, etc.)
1 1/2 pounds summer squash, quartered lengthwise and cut into chunks
sea salt and freshly ground black pepper
1/2 cup dry white wine
1.) Heat olive oil in a your largest Dutch oven over medium-high heat. Add onions, garlic, thyme, and oregano and cook for 10 minutes or so; until golden. Add tomato paste and use your wooden spoon to really work it into the onions.
2.) Add your veggies and cook for 15 minutes; until fragrant and beginning to brown. Season with salt. Add the wine and use your spoon to release all of the browned bits from the bottom of the pan. Allow the wine to cook off a bit; 2 minutes.
3.) Reduce heat to low, cover, and cook for 12-18 minutes; until veggies are delectably tender throughout. Fish out the barren thyme sprigs. Season with pepper and more salt, if needed. Serve with freshly shaved parmesan, a chunk of good homemade bread and a glass of red!