A summer dish that turned out quite well, to my surprise
5 oz diced pancetta – the local Nob Hill sells this and it’s quite handy, though you could just chop up some bacon.
Put that in a 4-qt sauté pan and add perhaps 1 Tbsp bacon fat, and sauté it until it begins to brown. Add (and it’s better to chop everything before you start):
1 large chopped onion (I used a white onion, but a red onion or Spanish onion would work)
about 2 tsp salt
multiple grindings black pepper (probably 2 tsp total)
Sauté the onion until it softens and becomes translucent, then add:
3 summer crookneck squash, diced
2 large red bell pepper, diced
8 cloves garlic minced
Sauté that a while, then add:
1 Chinese eggplant, cubed
2 Roma tomatoes diced, along with all the leftover cherry tomatoes halved (about 3/4 c)
Cook that for a while and then add a good dash of Worcestershire sauce, soy sauce, or fish sauce (choose one) and about 2 Tbsp Amontillado or cream sherry.
Stir, cover, and simmer somewhat briskly for 20 minutes.
Really tasty and very colorful.
Obviously, you could include other things. Chopped fresh fennel would be good, I think. Fresh basil would not be amiss.