- 2 Fairy Tale or Sicilian eggplants
- 2 yellow Glow peppers
- 2 King Arthur red peppers
- 4 Zephyr squash
- 2 cups Extra Virgin olive oil, plus more as needed
- 8 small Purplette onions, totaling 3 cups chopped
- 1 cup garlic cloves
- 2 pounds oven roasted Valencia tomatoes or 2 large cans of Muir Glen fire roasted diced tomatoes
- 2 tablespoons Opal basil leaf puree
- 1 teaspoon thyme leaves
- 2 tablespoons flat leaf Italian parsley chopped
- 1 tablespoon rosemary
- 1 teaspoon herbal sea salt
- 1 teaspoon white pepper
- 1-½ cups Sposato Cabernet or red wine
- 1 cup vegetable stock
Dice eggplant, squash and peppers in a one-inch dice and keep in separate bowls. If using Fairy Tale eggplants slice in half. Toss eggplant with olive oil and put in a 400° oven to roast for 25-35 minutes. Do the same with squash in a separate baking pan, roasting for 15-20 minutes. Both vegetables should be browning and crispy but not burning. Move frequently and if eggplant flesh starts looked withered add more oil. Note: Caramelizing and roasting uses a lot of oil so make sure the oil you use is a fine quality, fresh crushed extra virgin olive oil.
Slice the onions in quarters and then rough farmhouse cut chunks. In a large heavy bottom saucepan add chopped onion and at least ¼ cup olive oil. Over low heat, cook onion until dark purple, adding more oil as needed. Roast garlic in a small heavy pan just big enough to hold garlic cloves and cover with oil. Put on low simmer and watch carefully till garlic begins to turn light brown. Remove from heat and allow residual heat to cook the rest of the way.
Add roasted garlic and diced peppers to stock pot with roasted onions and cook until peppers are wilted and beginning to brown. Add tomatoes and basil, thyme, parsley and rosemary and cook over medium low heat for 20 minutes. Add sea salt and white pepper, vegetable stock and red wine. Cook 10 minutes. Add roasted eggplant and zucchini. Cook for 10 more minutes. Serve over rice.