This beautifully simple fresh summer dish is a treat whether you serve it as a side, or as a vegan main course. Be sure you choose smooth, unblemished eggplants that are not too big (which may cause them to be seedy and mushy). Peel if the exterior is likely to be too chewy—also more likely on the larger fruits.

From allrecipes

Prep Time: 25 mins. Cook Time: 1 hr. 5 mins. Servings: 6

Ingredients

1/2 cup extra-virgin olive oil

2 large onions, quartered

3 cloves garlic, minced

2 pounds fresh tomatoes, quartered

3 medium eggplants, sliced into 1/2-inch rounds

6 zucchini, cut into 1/2-inch slices

1/2 cup tomato puree (optional)

3 Tablespoons herbes de Provençe

salt and ground black pepper to taste

Directions

Pour olive oil into a large pot over high heat. Add onions and garlic and sauté for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato purée, and herbes de Provence; season with salt and pepper. Cover and simmer for 30 minutes.

Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid or covered if the amount of liquid looks right.