Thursday, June 24, 2010
3 tbsp olive oil
1 eggplant, diced into 1-inch cubes
4 cloves garlic, chopped
1 large zucchini, diced into 1-inch cubes
1 green bell pepper, cut into 1-inch pieces
4 medium-large tomatoes, peeled and diced
1 branch fresh oregano
1 branch fresh rosemary
salt and pepper to taste
In a pot at least 4 inches deep, heat the olive oil over medium heat. Add the eggplant and garlic, stir and saute until eggplant is slightly softened, about 5 minutes. (Note: to hold as much steam as possible, keep the lid on between veggie additions.) Add the zucchini, stir and saute for another 5 minutes. Add the bell pepper, stir and saute for another 5 minutes. Add the tomatoes and fresh herbs, pressing down the herbs so they are fully submerged. Cover and simmer for another 20-30 minutes or until all veggies are tender. Add salt and pepper to taste and serve.
I usually make a batch at least twice this size when I plan ahead, but with what I had on hand, I figured that a smaller batch would do as well and would cut down on the amount of leftovers that would have to go in the freezer.
It's Thursday once again, I have more produce to pick up from Pinckney's and I'm fairly certain I still won't be up for cooking or eating much of anything tonight, but I can at least be glad that I'm making good use of what I have as I get it.