In a large non-stick Dutch oven (saut pan w/ high sides) heat one tsp. of olive oil over a medium heat. Add the eggplant along with a pinch of salt and cook for about eight minutes, stirring occasionally. You are looking for the eggplant to brown on the edges and become nice and tender. Once the eggplant is done, remove from the pan and set aside.

Add another teaspoon of olive oil to the pan along with the onions, garlic and another pinch of salt and saut for another two or three minutes before adding in your peppers and a pinch of red pepper flakes. Allow veggies to cook for another five minutes or so. You want your onions to become translucent (if they are browning, turn the heat down).

Add squash, tomatoes, and veggie broth to the pan and allow to simmer for about fifteen to twenty mints. Toss eggplant back in with the veggies and cook another five minutes.

Adjust seasonings and finish with fresh chopped bail and tarragon.

Serves 4.