From Moosewood Cookbook

This will freeze very well for a nice summer treat in the midst of winter!

 

3 TBSP olive oil                                                    

4 med. cloves garlic

2 cups chopped onion                                            

1 bay leaf  

1 med or 2 small eggplant, cubed                           

1 ½ tsp salt

1 ½ tsp basil                                                          

1 tsp. marjoram or oregano

½ tsp rosemary                                                      

½ tsp thyme           

1 med. Zucchini and/or yellow squash, cubed         

2 med. bell peppers, in strips

fresh black pepper                                                 

2 cups chopped fresh tomato

*Optional: fresh minced parsley, minced olives

 

  Heat olive oil in a deep skillet or Dutch oven.  Add garlic, onion, and bay leaf and sauté over medium heat for about 5 minutes.

  Add eggplant, salt, and herbs, and stir.  Cover and cook over medium heat, stirring occasionally, for about 15-20 minutes or until the **eggplant is soft. 

  Add zucchini, bell peppers, black pepper, and tomatoes.  Cover and simmer for about 10 more minutes, or until the zucchini and bell peppers are tender.

  Serve hot, warm or at room temperature- plain, or topped with parsley and/or olives.

**Some varieties of eggplant cook much quicker than others, check often and don’t overcook.