“Smothered” Eggplant, Yellow Squash, and Spinach with Basil

Adapted from Gourmet

INGREDIENTS

• 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

PREPARATION

1. Heat 1 tablespoon olive oil in a heavy skillet or pan over moderately high heat until hot but not smoking.
2. Add half of squash and eggplant and sauté, occasionally stirring, until browned, about 5 minutes.
3. 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.
4. Add shallots and sauté, occasionally stirring, for about a minute.
5. Add water or broth, salt, and pepper, and bring to a simmer.
6. 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.
7. 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.