Food and Prop Styling Renee Muller
Photography Hudi Greenberger

I loved the simplicity of this recipe. Add mayo and you have a spreadable dip or a creamier salad (as you’ll see in the picture as a variation).

SERVES 6–8

• 2–3 Tbsp oil, divided, for sautéing
• 1 medium onion, finely chopped
• 1 eggplant, diced and salted•
• 1 each red, orange, and yellow pepper, diced
• 4 scallions, chopped
• salt and pepper, to taste

1. In a large frying pan, heat 1–2 tablespoons oil and sautéonion until lightly golden. Add eggplant, then add another1 tablespoon oil and sauté till golden. Add peppers, andsauté very, very lightly, only about 2 minutes.
2. Remove from heat. Add scallions, salt, and pepper.

Tip: You can prepare this in advance and freeze. Defrost in the refrigerator overnight.

(Originally featured in Family Table, Issue 734)