• 1 or 2 tbsp. olive oil
  • 1 eggplant diced
  • 1 onion (red or white, whatever you have)
  • chopped not too small
  • 1 or 2 cloves garlic chopped ( or more!)
  • 6 or so mushrooms quartered or halved
  • 1 red pepper - bite size pieces
  • 1 zucchini - bite size pieces
  • 14 ounce can diced tomatoes
  • 1/2 tsp. thyme
  • 1 tsp. basil
  • 1 tsp. oregano
  • salt and pepper to taste
  • (hot red pepper flakes or chili peppers optional)
  1. Fry onion and garlic in oil until clear. Add mushrooms, zucchini, red pepper, and eggplant, stirring occasionally. After a few minutes, add tomatoes and spices. Cover and cook at medium-low or low until veggies are at tenderness you wish (10-20min).
It’s the best - alone as a side dish, over spaghetti squash, and always with parm. or reggiano cheese sprinkled on top! Here is my easiest and quickest recipe. You used to have to salt your eggplant for an hour then rinse, however the brands we buy today aren’t as bitter so we can generally skip this time consuming step - I do. By canadajo