I won’t claim that this is anything authentic, but it’s a versatile, tasty dish of summertime bounty for the grill. There’s no exact recipe. Basically, just chop enough of the vegetables to fit in a skillet. This fits into a standard-size cast iron skillet (see photo), and we’ve been serving it with pasta and fresh basil, fresh oregano, more olive oil, and crumbled feta cheese.
2 ichiban eggplants, chopped (or 1 small Italian eggplant)
1 big zucchini, chopped (or a couple smaller ones)
1 pint cherry tomatoes (or a couple handfuls)
1-2 roma tomatoes, chopped (or a single larger tomato)
1-2 cloves of garlic (more/less as you’d like)
1/2 small onion
12 oz pasta (spaghetti or rotini; a full pound may be too much)
fresh basil, chopped
fresh oregano, chopped
olive oil
crumbled feta cheese (or parmesan or asiago)
Chop the vegetables. Drizzle olive oil generously into a cast iron skillet, add veggies, drizzle a little more olive oil and sprinkle with salt and pepper. Put this on a grill (or stovetop) on a medium heat. It will take about 20 minutes or so to cook into a stew. Stir it occasionally so nothing sticks or burns. It’s done when the veggies begin to caramelize and has the look and feel of a thick stew.
To serve with pasta, cook the pasta while the vegetables are cooking (or, keep veggies warm while the pasta cooks). Toss the vegetables, pasta, fresh basil, and fresh oregano. Top with selected cheese, drizzle with more olive oil, and serve.
This probably reheats well, but we’ve never had leftovers...