INGREDIENTS:
3 tbsp olive oil
1 tsp salt
1 onion chopped
2-3 cloves garlic minced
1 eggplant cut into 1" cubes
2 squash, yellow or zucchini chopped into about 1" pieces
1 bell pepper any color chopped
3 tomatoes chopped
1/2 tsp dry thyme
1 tsp black pepper
2 ears corn, kernels removed from cob
Parmesan Cheese
DIRECTIONS:
Use a heavy wide pan like your chicken frying pan. Put on high heat and add oil. Saute' the onions then add garlic and salt. Add eggplant (it won't kill you) and keep stirring. Add the squash, keep stirring. Add bell pepper and keep stirring. Add the tomatoes and stir. Add the thyme and black pepper and stir.
Turn heat down to low and simmer for 30 minutes or till all vegetables are tender. Did I forget the corn? Nope, add the corn about 15 minutes after you lowered the heat and stir. Top with the parmesan cheese.
Serve this over egg noodles, in a bowl or as a side dish. A garnish of sliced or chopped black olives or simply chopped parsley would look great.
3 tbsp olive oil
1 tsp salt
1 onion chopped
2-3 cloves garlic minced
1 eggplant cut into 1" cubes
2 squash, yellow or zucchini chopped into about 1" pieces
1 bell pepper any color chopped
3 tomatoes chopped
1/2 tsp dry thyme
1 tsp black pepper
2 ears corn, kernels removed from cob
Parmesan Cheese
DIRECTIONS:
Use a heavy wide pan like your chicken frying pan. Put on high heat and add oil. Saute' the onions then add garlic and salt. Add eggplant (it won't kill you) and keep stirring. Add the squash, keep stirring. Add bell pepper and keep stirring. Add the tomatoes and stir. Add the thyme and black pepper and stir.
Turn heat down to low and simmer for 30 minutes or till all vegetables are tender. Did I forget the corn? Nope, add the corn about 15 minutes after you lowered the heat and stir. Top with the parmesan cheese.
Serve this over egg noodles, in a bowl or as a side dish. A garnish of sliced or chopped black olives or simply chopped parsley would look great.
