Yield: 4 servings

1 medium eggplant (remove ends and any damaged skin), cut into 1-inch cubes 

2 Tbsp extra-virgin olive oil 

1 medium sweet onion, diced 

½ tsp sea salt 

¼ tsp ground black pepper 

½ tsp oregano, dried 

½ tsp fines herbes (or Italian herb seasoning), dried 

3 small zucchini, chopped into ½-inch cubes (about 2½ cups) 

2 small yellow squash, chopped into ½-inch cubes (about 2 cups) 

2 Tbsp white wine 

3 medium tomatoes, chopped (about 2½ cups) 

4 medium garlic cloves, minced 

1 Tbsp chopped fresh parsley 

1 tsp fresh rosemary, diced 

1 Tbsp fresh basil, chopped 

⅛ tsp paprika or cayenne powder (or to taste) 

1 lb firm tofu, cubed, or 15 oz cooked cannellini beans (optional) 

Fresh herbs for garnish (parsley, basil, and/or thyme) 

This fragrant side dish from southern France is packed with nutrients. It goes well with chicken or fish, and especially a soufflé. To convert this from a side dish to a complete meal, add 1 pound of cubed tofu or 15 ounces of cooked cannellini beans. Can be served hot or cold and usually tastes better when served the next day.

Steam eggplant on the stove top for 6 minutes or microwave in a glass container for 4 minutes. Cook until tender. 

Heat a pan on medium heat and add olive oil; add the onion, salt, black pepper, oregano and fines herbes. Sauté for 2 to 3 minutes or until onions are soft and translucent. Add zucchini, yellow squash, eggplant and wine; stir. Cover and heat for 3 to 4 minutes, until the vegetables soften, stirring occasionally. Add the tomatoes, garlic and fresh herbs; cover, reduce heat to low and simmer for 4 to 10 minutes, until squash softens and the flavors blend. 

For a touch of heat, add paprika or cayenne pepper. Garnish with fresh herbs. 

Excerpted from The 30-Day Heart Tune-Up. Copyright © 2021 Steven Masley, M.D. Used with permission from Little, Brown Spark, New York, NY. All rights reserved.