Eggplant Squash Dish

Let’s make it

1. Cut the eggplant into 1-inch chunks, slice the squash and carrots about ¼ inch thick, and cut the beans into 1-inch lengths.
2. Combine all vegetables, crushed tomatoes and ¼ cup water in a large 6-quart pot. Bring to a gentle simmer over medium heat, stirring.
3. Cover, reduce to low and simmer for about 30–40 minutes, stirring occasionally, until the carrots and beans are tender. Add a splash of water if it begins to stick.
4. Serve as a side dish. For the original dinner variation, sprinkle with the optional cheese, cover and let stand over very low heat for 2–3 minutes, until melted.

From the complete review edition, page 75. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.