Sauté of Summer Vegetables

Is this a recipe? I dont know, but I guess I never thought so, because I promised to send it to someone and it doesn’t exist here. Might as well type it in here before sending it. I’ll take a foto next time I make it and edit it in.

To me summer vegetables can be loads of different things, but the ones in this dish usually are the ones that have to be grown under glass in winter. That means they are much better this time of year.

The chosen veg can change depending on what there is. The amount of this and that us not fixed. If you don’t like something, leave it out. On the other hand, when you have to cook for a bunch, this is a great choice. If I use two enormous pans I can make enough for thirty eaters.

Summer Vegetables

for 6 to 8 healthy folks

1 large or 2 smaller eggplants/aubergine/melanzane, cleaned and cubed
2 large or several smaller zucchini, cut into thin lengthwise ribbons
2 large or 3 smaller red and/or yellow capsicum peppers, cleaned and cut into strips
2 onions, cleaned and cut into chunks
4+ cloves of garlic, peeled
a big handful of cherry tomatoes cut in two, or larger tomatoes, cut in chunks
2 big handfuls of fresh herbs– whichever you like and have
salt and pepper as needed
1/2 cup/125 ml great olive oil

Heat a very wide frying pan and add the oil and the garlic. When heated, toss in the eggplant cubes and the onion. Salt lightly, then fry, stirring once in a while, for about 10 minutes. Add the pepper strips and sautè another 5 minutes or so, then add the zucchini strips, the tomatoes and the fresh herbs. Stir up quite briskly and in a minute or two, taste for salt and correct. Because the eggplant sometimes sucks up oil, you may need to add a little more at points in the cooking.

As soon as the zucchini are getting limp but are not really cooked soft nor transparent, remove from the heat and grind fresh pepper over it all before serving. The tomato should be warm and shrinking, but not really cooked. This can be served hot but it’s real beauty is that it can be served at room temperature with no loss of quality at all. I often serve it with this homemade vinegar or substitute a bit of balsamico for those not lucky enough to have it.