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
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.