Sunday, June 1, 2008


This meal included about 95% ingredients from our garden. Exciting! I modified a few different recipes that I found.


  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 lg zucchini, cubed
  • 1 lg sweet pepper, diced
  • 2 tomatoes, diced
  • 3 tbsp wine, chicken stock, or veg stock (I used chicken)
  • 1 tbsp olive oil
  • fresh basil and oregano
  • salt and pepper to taste
Slice the eggplant in 1/2 inch slices, lightly salt and lay on a paper towel. This will draw out excess moisture and any bitterness in the eggplant. Let sit for about an hour, then rinse and pat dry and cut into cubes.

Saute the onions and garlic in the olive oil, until the onion is translucent. Add the eggplant, zucchini, pepper, tomatoes, stock, salt and pepper to taste. Bring to boil, lower heat and simmer for 10 minutes. Uncover and stir, then add the herbs. Let cook for another 5-7 minutes until the veggies are tender and serve! Great with brown rice or couscous!

1 comment:

Joelen said...

You're so lucky to have a garden full of fresh veggies! The dish looks awesome :)