This is a very simple dish that I ate a lot as a kid. Since we grew up on an organic farm we had an abundance of very colorful vegetables and this dish is a great way to get them all together in a pot and freeze for later use if need be. Being a family of 4 it’s nice to have a big batch of homemade delicious food that can last for several days, or freeze for a couple months. Making my life easier in the kitchen allows me to spend more quality time with my family.
Ingredients:
- 3 bell peppers ( I used a variety of colors)
- 1 onion
- 3 zucchinis
- 1 large eggplant
- 4-6 fresh tomatoes or 2 16 oz cans diced tomatoes
- 3 TBS mixed fresh herbs ( I used rosemary, oregano and thyme)
- 1 bay leaf
- 4 cloves of garlic sliced
- salt and pepper to taste
Steps:
- I chopped all the veggies pretty big, about 1 inch or more
- melt the onions in olive oil about 5 minutes
- add peppers, stir and cook about 5 minutes
- add eggplant and cook another 5 minutes
- add zucchini and garlic, mix well, cover and let cook on low for about 20 minutes
- add tomatoes and herbs and cook uncovered on medium for another 10 minutes or so
- eat as is or serve over rice or your favorite grain
- I like to add a drizzle of olive oil right before eating for a little added richness
Pamplemousse 