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Ingredients

1. 1 small eggplant (1/2 pound), peeled and cut into 1/2-inch dice
2. Kosher salt
3. 1/4 cup extra-virgin olive oil
4. 2 medium onions, cut into 1/4-inch dice
5. 3 garlic cloves, minced
6. 1 Italian frying pepper, cut into 1/2-inch dice
7. 1 pound medium zucchini, cut into 1/2-inch dice
8. 7 roma or plum tomatoes—peeled, seeded and cut into 1/4-inch dice (2 1/2 cups)
9. 3 quarts boiling water
10. 1 1/4 cups dried cannellini beans (1/2 pound), soaked in cold water overnight and drained
11. Bouquet garni made with 3 large basil leaves, 2 parsley sprigs, 1 thyme sprig and 1 bay leaf
12. 2 carrots, cut into 1/2-inch dice
13. 1/2 pound mixed green beans and yellow wax beans, cut into 1-inch lengths (2 cups)
14. 1/4 teaspoon freshly grated nutmeg
15. Freshly ground black pepper
16. 1 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice
17. 1 cup elbow macaroni
18. 1 cup classic pistou
19. Finely grated Mimolette or lightly aged Gouda, for serving

Description

Food & Wine