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  • 1 part eggplant
  • 1 part tomatoes
  • 1 part squash
  • 1 part onion/garlic, peppers, tomatoes, and assorted herbs.
  1. Chop eggplant, tomatoes, and squash into 1 inch cubes, mince garlic, chop peppers and onions.
  2. In a large pot, saute the onions for a couple minutes, then add the chopped squash and eggplant and the garlic. Turn the heat medium low and stir this mixture occasionally until the squash and eggplant are just starting to soften. Add everything else. Add some ground black pepper at this point too and a tiny bit of salt. Keep cooking until the eggplant is almost falling apart. Some herbs cook away most of their flavor (like basil). If you are using one or more of these, you may want to save at least half to add at the end of cooking instead of in the middle. Taste and add more salt as needed, but try to be sparing with it.
  3. Serve hot of cold. Makes great leftovers. This can be a full meal or a side. It is great by itself or on bread or crackers


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