FEEDS: 4-6

WHAT YOU’LL NEED:

• 1/4 C. olive oil
• 1 medium eggplant peeled and diced into 1 inch squares
• 1 green bell pepper, rough dice
• 1 medium onion, rough dice
• 5-6 cloves garlic, sliced
• 1 large ripe tomato, peeled and diced
• 1/4 C. fresh basil, chopped

LET'S COOK

Heat the olive oil in a heavy gauge pan over a medium high burner. Drop in the diced eggplant, season with a pinch of salt and pepper and begin to saute.

After about 6-7 minutes of cooking, add the peppers and the onions. Stir frequently and continue cooking for at least 8-10 minutes. Introduce the sliced garlic, stir it in well and continue cooking for 3-4 more minutes.

Next, stir in the diced, fresh tomato, lower the burner to medium high and cook another 6-8 minutes. Then, mix in the basil and simmer for at least 6-8 more minutes. Check the dish to determine if you need any additional salt and pepper and then serve.

MORE IDEAS:

It’s important to be sure that all the vegetables used in this recipe are fresh and at their peak of ripeness.

This dish is great with grilled lamb chops or pork chops.