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- 1 medium Sicilian eggplant, sliced into thin disks
- 2 small summer squash, sliced into thin disks
- 2 tsp. sea salt, divided, to taste
- 1/2 large yellow onion, diced
- 4 cloves garlic, thinly sliced
- 1 red or orange bell pepper, diced
- 1/2 lb. Roma tomatoes, sliced into thin disks
- 1/3 cup extra-virgin olive oil, divided
- 1/2 cup chopped basil
- 1 tsp. freshly ground black pepper, plus more to taste
Preheat the oven to 350 degrees F.
Place the eggplant and squash in a colander and sprinkle with about 1/2 teaspoon of salt. Set aside for 30 minutes to release excess moisture. Gently pat dry with a kitchen towel.
Place a large cast-iron skillet over medium heat. Once the skillet is hot, add the onions, garlic, bell peppers, and half of the tomatoes. Cook, stirring frequently, until the vegetables are soft and lightly browned, about 10 to12 minutes. Remove from heat.
Place a separate skillet over medium heat. Once the skillet is hot, add 1 tablespoon olive oil. Add squash to the skillet, taking care not to overcrowd the surface. Cook on both sides for about three to four minutes each, or until lightly browned. Remove the squash and set aside.
Repeat with the eggplant, cooking about two to three minutes per side. Remove the eggplant and set aside.
Arrange the squash, eggplant, and remaining Roma tomatoes in a spiral over the top of the onions, peppers, and tomatoes in the cast-iron skillet.
In a medium bowl, combine the remaining olive oil with the chopped basil, salt, and pepper, and pour evenly over the skillet. Cook in the oven for 20 to 25 minutes, or until the vegetables are softened and stewed. If the mixture appears to be drying out during the cooking process, cover with a lid or aluminum foil. Let cool for 10 minutes before serving.
Photography by: Andrea D’Agosto, Prop styling by: Alicia Buszczak, Food styling by: Paul Jackman
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