Checkered Tablecloth Italian Blend

Think of this as Italy’s answer to ratatouille. Eggplant, zucchini, bell peppers, and canned tomatoes get sauteed and simmered with a homemade Italian herb blend so fragrant it’ll have the neighbors knocking.

Seven dried herbs go into the mix: basil, oregano, thyme, rosemary, marjoram, sage, and a kick of red pepper flakes. Together they create a seasoning that’s worth making in bulk and keeping in a jar by the stove.

The vegetables simmer covered until tender, then uncovered to reduce the liquid into a thick, concentrated sauce that coats every piece.

Serve it as a hearty side, pile it over pasta or polenta, or eat it straight from the pot with crusty bread. Nobody will judge.

Kitchen Tips

• Saute the eggplant first and alone. It soaks up oil like a sponge, and cooking it separately lets it brown instead of steam.
• Make a double batch of the herb blend and store it in an airtight jar. Use it on roasted chicken, pizza, garlic bread, or stirred into marinara.
• Don’t skip the uncovered simmer. Those last 10 minutes reduce the liquid and concentrate all the flavors into something rich and spoonable.