This recipe can be made in the context of a meeting, but you have to get the eggplant and onions started right away to do it in less than an hour.
3eggplants (medium sized, cut in on-inch cubes)
2onion (large sized, diced)
5 clovesgarlic (minced)
4bell peppers (mixed colors, cut in one-inches pieces)
4yellow summer squash (diced)
Put enough olive in the pan to coat the bottom. You’ll need more. Cook the eggplant and onions, tossing to prevent sticking. They will soak up the oil and you’ll need to add some to prevent sticking. After about 15 minutes, add the rest of the vegetables. Toss a few times. Cover and simmer, adding a little water if needed to prevent sticking. Cook until the vegetables are soft. It should be fairly dry. Salt gently and serve with fresh slivers of basil. (Recipe #684)