Monday, July 13, 2009


1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 small-medium eggplant, chopped (see notes)
1 onion, chopped
1-2 cloves garlic, minced
Olive oil
Salt to taste
1/2 to 1 green pepper, chopped
1 can diced tomatoes
Tomato sauce or tomato soup (see notes)
1 tsp. basil
1/2 tsp. oregano
Pinch thyme

1. Saute onion and garlic in enough oil to cook them until tender. Add chopped veggies until cooked, adding more oil if needed.
2. Add salt to taste. Add tomatoes and spices and enough tomato sauce or tomato soup to desired consistency.
3. Let simmer for 20 minutes. Serve over rice or on its own like a soup.

Notes: Eggplant will brown quickly, so chop it right before you cook it. Also, eggplant absorbs a lot of oil, so be careful how much you use to cook the eggplant. You can use leftover spaghetti sauce in place of the tomato sauce, or whatever tomato-based sauce or soup you have around. The recipe doesn't call for it, but we like to add in some spicy sausage.

Thanks to Kimberly for this recipe.

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