This recipe is full of vegetables that peak in late summer.  Its simple enough for a weeknight and can wow guests with its rich flavors.  Serve as a side dish or over your favorite pasta.

Peel the eggplant only if you must, or leave the skin intact for an extra nutritional boost.


1 Tablespoon first cold pressed extra virgin olive oil

1 onion

3 cloves of garlic

1 eggplant, diced

2 zucchini squashes

1 cup best quality tomato sauce

5 plum tomatoes

Salt and pepper to taste

Small bunch basil, leaves only, cut chiffonade style

Optional Garnish: Hard, grated, full flavored cheese such as Parmigiano Reggiano Cheese.

Directions: In a large saucepan, heat olive oil, add onion and garlic, and sautee until softened.  Add eggplant, zucchini and sauce, cover, and cook for 7 minutes or until softened, stirring occasionally.  Add tomatoes and basil, and cook for 5 more minutes.  Add basil, salt, pepper, and optional cheese before serving.

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