A summer classic, this fuss-free dish brings together the all-star vegetables of the season and lets them stew in their own juices until they reach melt-in-your-mouth perfection. Topped with a poached egg and paired with a side of rustic bread to sop up the juices, this makes a perfect midday meal. Enjoy with a chilled glass of rosé!
Heat olive oil in a large pot. Add onion, garlic, thyme, rosemary, and a generous dash of salt and pepper and cook until onions are translucent (8–10 minutes). Add bell pepper, zucchini, and eggplant to pot and cook, stirring occasionally, for 10 minutes. Stir in tomatoes and cover. Let cook 20–25 minutes, or until vegetables are soft and tomatoes have broken down and given their juice. Season with salt and pepper to taste. Serve topped with a poached egg and sprinkled with fresh basil leaves.
© 2015 All rights reserved. Published by Skyhorse.