Summer Garden Bounty

by Trisha

A great way to use all the things from the summer garden!

1 green or red sweet pepper, diced
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp. olive oil
1 large eggplant, cubed (no need to peel)
1 can (8 ounce) tomato sauce
salt and pepper to taste
1 Tbsp. minced fresh basil
2 tsp. minced fresh oregano
¼ cup sliced green olives

Saute the onion and pepper in olive oil until tender. Add the eggplant and garlic and sauté, stirring frequently, for about 10 minutes. Add remaining ingredients, except olives, cover and cook for about 30 minutes. Add olives, adjust seasonings and serve warm or chilled.

Great served as an appetizer with garlic toast. Could also be served as a side dish or with pasta, rice, or couscous for a vegetarian entrée. It freezes well.

*Add a cup of diced zucchini or yellow squash if you have it. A tablespoon of capers added is a nice touch also. If you like, top before serving with shredded Parmesan or Romano cheese.

Article Type: Tip

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Trisha Shirey