Sauté of Summer Vegetables

by Cindi Sutter, Founder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977.  She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.

1 small sweet yellow pepper
1 small sweet red pepper
1 small eggplant
1 small zucchini
1/4 cup olive oil
2 Tbsp fresh basil, chopped
1 Tbsp butter
salt and pepper


  1. Cut all vegetables into strips of equal length.
  2. In a sauté pan heat 2 tablespoons of oil over medium heat until hot. Sauté the eggplant until lightly browned. Remove and set aside. Add and heat another tablespoon of oil and sauté peppers for 1 minute. Add the remaining oil and zucchini and sauté an additional minute. Return eggplant to the pan. Add basil, butter, season with salt and pepper and cook one minute.