Wednesday, July 28, 2010



1/2 cup olive oil

1 1/2 cup small diced yellow onion

1 tsp mined garlic

2 cups medium diced eggplant, skin still on

1/2 tsp fresh thyme leaves

1 cup green bell peppers

1 cup red bell peppers

1 cup zucchini squash

1 cup diced yellow squash

1 1/2 cups peeled, seeded and chopped tomatoes

1 tbsp chopped fresh parsley leaves

Salt and freshly ground pepper


Set a large 12 inch saute pan over medium heat and add the olive oil. Once hot , add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and slightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
Add the green and red peppers, zucchini, and squash an continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

We occasionaly like to serve this over pasta noodles.