Here’s a fresh and tasty way to use up the midsummer garden surplus of zucchini, eggplant, tomatoes and peppers.  

Servings: 8 cups

Ingredients

• 4 teaspoons olive oil
• 1 cup onions diced (approx I medium onion)
• 2 cloves garlic minced (approx 2 tsp)
• 1 cup bell pepper (any color)
• 2 cups zucchini and/oe yellow squash large diced
• 2 cups eggplant, diced
• 3 cups fresh tomatoes chopped
• 3 Tbsp fresh herbs, chopped (parsley, basil and oregano)
• salt and pepper to taste (roughly 1 tsp each)

Instructions

• In a large saute skillet, heat  olive oil over medium high heat. Add the onions and saute until translucent, about 5 minutes. 
• Add the remaining vegetables and garlic. Cover, reduce heat simmer 30 minutes or until veggies are cooked thru. A
• Stir in the fresh herbs and season with salt and pepper. Simmer uncovered for an additional 5-10 minutes.  (Don’t overcook).
• Garnish  with more fresh herbs as desired and Enjoy!