Recently my dad gave us two bags of vegetables from his garden – full of eggplant, zucchini, tomatoes, and green bell peppers. Since my hubby is not a huge fan of eggplant, and we were given three of them, I wanted to find a good recipe that he would like. So I looked in my trusted cookbook and found one that my dad had given to me years ago. The recipe called for all of the vegetables, and with the blend of spices, I knew that my husband wouldn’t notice the eggplant.
Well, I can honestly say that my husband lapped up the last of the leftovers this weekend. It was a fabulous recipe to use up all of those fresh veggies! And the best part? After prepping the veggies, this meal is ready in 15 minutes. How ’bout them apples?
3 large tomatoes (~4 cups)
1 T olive oil
1 large onion
1 1/2 t minced garlic
2 c diced zucchini
2 c diced eggplant
2 c diced green bell pepper
1/4 t salt
1 t diced, fresh basil
1/4 t fresh thyme
1/4 t black pepper
1/2 c water
Cooked rice or pasta
Heat oil, add onions and garlic until soft.
Add zucchini, eggplant, green peppers. Cook until they begin to soften.
Add water, salt, basil, thyme, black pepper, tomatoes.
Bring to a boil. Simmer uncovered until tender, ~15 minutes.
Serve with rice, pasta, or fresh bread to lap up the yumminess. A small sprinkling of fresh parmesan cheese will have Remy mouse jealous of your culinary capabilities, and he won’t be pulling your hair to make it happen.
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