Vegetables with Herbs de Provence

• 2 each medium sized eggplant (2 cups sliced)
• 1 each large onion (1 cup sliced)
• 1 each poblano pepper (1/2 cup sliced)
• 1 each red pepper (1/2 cup sliced)
• 1/4 cup green pepper (1/2 sliced)
• 1 each medium zucchini (1 cup sliced)
• 1 each chayote squash (1 cup sliced)
• 3 each tomatoes
• 3 clove garlic
• 1/4 tsp savory
• 1/4 tsp fennel seeds
• 1/4 tsp thyme
• 2 each bay leaves
• 1 tsp basil or 1/4 tsp dried basil
• 1/8 cup extra virgin olive oil or more to taste
• 1 each salt and pepper to taste

1. When buying eggplant, bigger isn't better.
2. You want to look for smooth, firm small to medium sized.
3. Throughout the recipe, add oil as needed to saute to your taste.
4. Prepare a 2.5 quart size bowl filled half way with water and 2 tbs of white vinegar.
5. Peel and slice eggplant and place in water solution.
6. Leave in approximately 10 minutes while slicing other vegetables.
7. Slice onions and put in pan to saute until translucent and begin to golden.
8. Pour into dutch oven.
9. Slice peppers and put into pan to saute until fragrant and tender.
10. Pour in dutch oven.
11. Drain eggplants and layer in a colander sprinkling lightly with sea salt in between the layers.
12. Cover with a plate and add weight to push out moister.
13. (approximately 20 minutes)
14. Meanwhile, slice squash, chop tomatoes and finely chop garlic.
15. Once the eggplant has released the liquid, with a paper towel wipe away the salt and dab up any remaining moister.
16. Add eggplants to pan to saute with a Tbs of olive oil.
17. Once golden, added to dutch oven.
18. Add sliced squash (chayote and zucchini) to saute.
19. Once squash begin to tender and golden, add to dutch oven.
20. Mix tomatoes with fresh basil.
21. Add to dutch oven with garlic, herbs and stir.
22. Add bay leaves.
23. Cover and cook in oven for one hour.
24. It will be fragrant in 30 minutes, and smells fantastic after an hour.
25. If you prefer a softer, but even more flavorful dish, transfer to a container to allow flavors to marinate in refrigerator to serve next day.

eggplant, onion, poblano pepper, red pepper, green pepper, zucchini, chayote squash, tomatoes, clove garlic, fennel seeds, thyme, bay leaves, basil, extra virgin olive oil, salt

Taken from cookpad.com/us/recipes/347377-vegetables-with-herbs-de-provence (may not work)