Summer Vegetable Cianfotta Recipe

INGREDIENTS

• 1 globe eggplant, trimmed and diced (about 4 cups)
• 4 summer zucchini or squashes, trimmed and diced (about 4 cups)
• Kosher salt
• 1 fennel bulb
• 2 cups extra virgin olive oil
• 5 cloves garlic, smashed with the side of a knife
• 4 sprigs (fresh) marjoram
• 1 bay leaf
• 3 Yukon Gold potatoes, cubed (about 2 cups)
• 2 cups water
• 1 cup fiorelli or thinly sliced squash blossoms
• 1 cup cherry tomatoes, stemmed and halved
• Block of aged pecorino for shaving