Makes about 2 quarts; serves 8 Prep time: 20 minutes Cooking time: 1 hour 5 minutes to 2 hours 15 minutes Ingredients: 5 tablespoons of olive oil 1 1/2 pounds eggplant (1 large), large dice Kosher salt Freshly ground black pepper 1 1/2 pounds zucchini or summer squash (3 to 4 medium squash), large dice 1 medium yellow

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