Ingredients

• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 red pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 14 oz (400 g) tomatoes (canned or fresh)

Steps

1. Sauté each vegetable separately in a little oil until lightly browned; set aside.
2. Combine vegetables with garlic and tomatoes; simmer 30 minutes. Season to taste.

Pairings

• Wine: Provence Rosé – herbal, dry and made for this; Côtes du Rhône – peppery fruit for the roasted vegetables
• Beer: Saison – rustic and herbal; Amber Lager – gentle malt with tomato and eggplant