Eggplant and Potatoes with Thyme
1+1/2 lb new potatoes, chopped into 1/2″ cubes
1 eggplant, chopped into 1/2″ cubes (about 3 cups)
1 large summer squash, chopped into 1/2″ cubes
1/2 large yellow onion, chopped
2 tomatoes, seeded and chopped
4-5 cloves garlic, minced
4 tsp olive oil, divided
2 Tbsp dry sherry
8-10 basil leaves
8-10 sprigs of thyme
salt and pepper to taste
Cook the potatoes either in a pan of boiling water on the stovetop, or in a glass bowl filled with water in the microwave (about 13 minutes in the microwave – but do check it every 5 minutes and give it a stir). When they are done, drain them and set aside.
Meanwhile, sprinkle 3 tsp (1 Tbsp) of olive oil over the eggplant, and toss to distribute the olive oil as best you can. Add a little salt and freshly ground pepper and toss again. Set aside.
Heat the remaining tsp of oive oil in a skillet over medium heat. Add the garlic and saute for 30-60 seconds. Add the onion and saute for 2-3 more minutes until translucent. Add the eggplant, summer squash, tomatoes, sherry and leaves from 4-5 of the sprigs of thyme. Cook until the eggplant and squash are tender, 10-12 minutes. Toward the end of the cooking time, chop the basil. Once the eggplant is tender, add the basil and leaves from the remaining thyme, and cook an additional minute or two.