Adapted from Gourmet
- 2 medium yellow squash, halved lengthwise, and cut crosswise into ⅛-inch thick slices
- 1 eggplant, cut into ¼-inch cubes
- 2 shallots, finely chopped
- 1 cup fresh spinach, rinsed and coarsely chopped
- ¼ cup fresh basil, finely chopped
- ¼ cup water or broth
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Heat 1 tablespoon olive oil in a heavy skillet or pan over moderately high heat until hot but not smoking.
- Add half of squash and eggplant and sauté, occasionally stirring, until browned, about 5 minutes.
- Transfer browned vegetables to a bowl, then heat remaining tablespoon olive oil and brown remaining squash and eggplant in the same manner — return vegetables in a bowl to skillet.
- Add shallots and sauté, occasionally stirring, for about a minute.
- Add water or broth, salt, and pepper, and bring to a simmer.
- Add chopped spinach and cover, until spinach starts to wilt and squash is tender and most of the liquid is evaporated, 6 to 7 minutes.
- Stir in fresh basil, and serve.
Cook’s notes: Delicious over a bed of rice. “Smothering” is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid.