Ingredients

• 2 summer squash (green, yellow, or mixed)
• 1 large eggplant
• 2 bell peppers (red, yellow, or orange)
• 1 large yellow or red onion
• 2 - 3 large ripe tomatoes or 8 plum tomatoes (preferably heirlooms)
• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• baguette
• 4 cloves garlic
• 1 lemon
• fresh herbs
• 4 anchovy fillets
• 2 tbsp of capers
• chili flakes
• salt and pepper

Instructions

1. Cut vegetables into small pieces, about one inch by one inch.
2. Saute each vegetables separately in olive oil at medium-high heat, seasoning each batch with salt and pepper. Be generous with the oil, especially with the eggplant.
3. Brown vegetables lightly but take care not to overcook - they should retain a slight crunch.
4. Mix vegetables together in a bowl.
5. Saute the garlic, lemon, and herbs together; add to the bowl.
6. Chop anchovies and add with chili and capers.
7. Deglaze the pan with the vinegar and add to the vegetables.
8. Mix gently and let sit until served. Serve with a baguette.

Serves 8