When cooler nights trigger cravings for warming autumn suppers but the garden still bears a summer's bounty of tomatoes, zucchini, peppers and eggplant, we call on the French for help. The classic vegetable stew is traditionally served unadorned, but we love it spooned over homemade garlic bread as a luxe fork-and-knife sandwich.
Combine 2 tablespoons softened butter, 1 tablespoon olive oil and 1 mashed garlic clove. Spread on 4 large ¾-inch-thick slices artisanal bread. Bake on a sheet pan in a 425° oven for 4 to 6 minutes or until crisp and golden.