Summervera (a twist on Primavera)
Prep Time: 30 minutes
Cooking Time: 90 minutes
Serves: 4 to 6
Your favorite knife
Biggest stockpot you own
- 3 Creole Tomatoes chopped
- 4 summer squash chopped
- 3 Sweet Anaheim peppers cored, seeded, and chopped
- 2 Bell peppers chopped
- 1 Nadia Eggplant
- 1 sweet onion chopped
- 4 cloves garlic
- 2 cups white cooking wine
- 4 tbsp olive oil
- 1 bunch fresh sweet basil stems removed, coarsely chopped
- 1 bunch fresh flat leaf parsley stems removed, chopped
- 2 sprigs fresh tarragon stems removed
- 2 tbsp thyme
- 2 tbsp ground marjoram
- 2 tbsp oregano
- 2 fresh bay leaves
- Celery Salt & Pepper to taste
Preheat oven to 350 degrees
Take the Nadia eggplant liberally brush on olive oil. Place on cookie sheet and roast for 30 minutes.
While eggplant is roasting chop your tomatoes, squash, 5 peppers, onion, and fresh herbs.
Once you’ve chopped everything drizzle a few tablespoons of olive oil in the bottom of the biggest stock pot you own and sauté onions, peppers, garlic cloves (left whole), and add just 1 cup white cooking white after the mix has started to soften.
Add tomatoes, summer squash, fresh, dried herbs, & bay leaf.
Eggplant should be ready. Remove from oven allow to cool about 15 minutes. The leafy cap should pull right off. Cut lengthwise and chop.
Add eggplant and the other cup of cooking wine.
Reduce heat to medium low, stirring occasionally for the next 90 minutes.
Don’t forget to taste occasionally, adjusting herbs, salt, and pepper to taste.