We have an amazing garden. One day I’m going to take pictures to post for you but I do have a picture of what we harvested out of our garden today. We had twice this much yesterday but I didn’t think to take a picture.
Cook Time: 35 minutes
Total Time: 35 minutes
4 tablespoons olive oil
4 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 eggplant, cubed
2 green bell peppers, coarsely chopped
6 Roma tomatoes – I boiled them until the skins came off
3 to 4 small zucchini or squash cut up. (I used squash)
1 bunch of basil leaves
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
Preparation: In saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, squash, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.