• Cooking Time: 40 minutes
• Servings: Approximately 4
• Preparation Time: 15 minutes
• rind of one medium sized watermelon (approx 6 cups)
• 1 onion, diced
• 12 tomatoes, diced
• 4 cloves garlic, diced
• 1/2 cup vegetable stock or water
• oregano, to taste
• salt and pepper, to taste

1. Peel the hard, green outer part of the watermelon using a peeler. Chop the rind into bite-size pieces.
2. Heat a lightly oiled pan over medium heat. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is translucent.
3. Add the watermelon rind. Stir well and cook, covered, for 5 minutes.
4. Add the tomatoes and garlic. Stir well and cook, covered, for 5 minutes.
5. Add the vegetable stock, oregano, salt and pepper. Stir well and simmer for approximately 30 minutes, or until the rind is well cooked.

This is a great way to reduce waste and repurpose the watermelon rind. The watermelon and tomato provide a nice balance of sweet and sour, and the watermelon rind is a great source of vitamins b and c!