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SLICE eggplant and zucchini, salt and let drain, pat dry with paper towel

SAUTE five cloves of garlic in 1/3 C. olive oil

ADD 2 quartered and seeded tomatoes, eggplant, sliced zucchini, wide strips of 1 red, yellow or green pepper ( or half of all three if you have them), and a handful of chopped fresh basil, thyme and rosemary if you have it or use 1 TBS each of dried rosemary, basil and thyme.

SAUTE for 5-8 minutes on high heat until tender but still crisp

SEASON with salt and cracked pepper

GARNISH with parsley

SERVE hot— it’s delicious as a side dish served with roast lamb or pork, served over pasta or cold— it's a great filling for a wrapped sandwich

For variation you can add black olives, fresh mushrooms, or yellow summer squash. Try using chunks of fennel in place of the eggplant. Play with the color combinations...