Ciambotta

Ingredients

 
olive oil (to coat saute pan)
2
bell peppers, any color
1
eggplant (peeled and chopped)
2
pattypan squash (chopped; butternut squash also works)
2
tomatoes (chopped)
1⁄2 pound
green beans (chopped into bite-size pieces)
1
head of garlic (cloves peeled and minced)
1
basil (fresh)
1 teaspoon
sea salt
Yields:
servings

Instructions

Heat oil in a pot over medium-high heat. Add vegetables and garlic, stirring occasionally, until pale golden, about 10 minutes. Some water or broth may be needed if the natural juices from the vegetables are not fluid enough. When just finished, add basil and stir gently. Season with salt, and serve.