Pairs well with the 2018 Syrah.
Put eggplant cubes into a colander, sprinkle with the salt, and allow to drain over a bowl while preparing the other veggies.
When finished, pat the eggplant with a paper towel until dry.
In a dutch oven, heat 3 tablespoons olive oil over medium high heat and add the eggplant. Reduce the heat to medium, cook 3-4 minutes until lightly browned and softer. Transfer to a bowl. Add more olive oil as needed and add zucchini and yellow squash, cooking another 3-4 minutes until lightly browned. Transfer to the bowl with the eggplant.
Add more oil if needed and cook the onions about 4-5 minutes, then add the bell peppers and cook for another 4 minutes until beginning to soften. Don’t let veggies burn.
2. Now add the eggplant and squashes to the pot, reduce the heat to medium low, and let simmer for about 25 minutes or until contents are tender. Season with salt and pepper to taste, remove bay leaf, and stir in the basil.
3. You can make this the day before (up until the fresh basil), then re-heat the next day, adding the basil as it warms. The flavors are more integrated with a day to “soak in”.
4. Serve with grated parmesan on top, crusty bread, a green salad, and the 2018 Syrah – superb!