Submitted by Chef Timothy Williams on Community Servings in Jamaica Plain who gets his tomatoes with generous support from Land’s Sake in Weston and Farmer Dave’s in Dracut. He gets his copy of Edible Boston at City Feed and Supply in Jamaica Plain.

4 small or Japanese eggplant, skin on

¼ cup olive oil

¼ cup water

1 Spanish onion, sliced

4 red peppers, cut into ½ inch dice

4 green peppers, cut into ½ inch dice

2 tablespoons red wine vinegar

2 zucchini, cut in to ½ inch dice

2 summer squash, cut into ½ inch dice

4 tomatoes, peeled, seeded, and diced, a mixture of red and yellow varieties

1 teaspoon capers

2 tablespoons green olives, chopped

2 tablespoons Italian parsley, chopped

1 tablespoon fresh basil, roughly chopped

1 tablespoon fresh oregano, chopped

2 cloves minced garlic

Preheat oven to 400°. Slice eggplant ¼ inch thick and season with salt + pepper and just enough olive oil to coat. Place on a sheet tray and roast in oven covered with foil for 30 minutes.

Saute sliced onions in remaining oil in a large skillet until soft, add the peppers and cook through until soft and lightly browned. Add the vinegar and let it cook off for a few minutes. Remove this mixture to a bowl.

Add the remaining oil to the skillet and cook the zucchini and squash until evenly browned on all sides. Add to bowl with onions and peppers.

Remove eggplant from the oven, chop, and add to the other vegetables in the bowl. Return all vegetables to the skillet and add the tomatoes; stir to combine. Return to high heat for a few minutes and stir gently so the vegetables down’t break apart.

Cool the mixture and add the capers, olives, herbs, and garlic. Adjust seasonings with salt + pepper and red wine vinegar if desired.

Serve as a salad or a side with grilled fish or braised lamb.