(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 2 – 4.

2 Tablespoons olive oil
2 big onions
a few thyme sprigs
3 tablespoons chopped oregano
4 skinny eggplants, cut into 2 inch lengths
1 ½ pounds summer squash, cut into large wedges or lengths
2 tablespoons tomato paste
sea salt and freshly ground pepper
½ cup white wine or water
vinegar, optional

Heat the oil in a dutch oven or other deep pot with a tight-fitting lid. Add the onions, thyme and oregano and cook over medium-high heat, shaking the pan
occasionally while you prepare the rest of the vegetables. Cook until the onions wilt and start to color in places.

Add the vegetables, give them a stir and cook, keeping the heat high and shaking the pan occasionally, until they begin to give off an enticing smell about 10-15 minutes). Stir in the tomato paste, add the salt and the wine or water. Cover the pan, turn the heat to low, and cook for about 10 minutes. The vegetables should have an invitingly tender appearance and be blushing with a faint glaze of red from the tomato. Season with pepper. Add a few drops of vinegar for sharpness if you like.