Wednesday, March 14, 2012


Who participates in meatless Monday's???  While I have attempted a few times, we have not been successful.  Even if you are a meat lover, I think you will find this recipe fulfilling.  I know my picky husband did!

I served this with brown basmati rice.

Source:   Southern Living Magazine- January 2012

  • 1 green bell pepper (I omitted because I don't like peppers)
  • 1 red bell pepper  (I omitted because I don't like peppers) 
  • 1/2 pound zucchini
  • 1/2 pound yellow squash
  • 1 large onion, coarsely chopped
  • 2 garlic cloves minced
  • 3 Tbps. olive oil
  • 2-14.5 oz cans diced tomatoes
  • 1 small eggplant (about 1 lb.), peeled and cut into 1 inch pieces
  • 1/4 tsp. salt
  • 2 tbsp. chopped fresh basil or 2 tsp. of dried basil (what I used)
  • Cooked Brown Rice

  1. 1. Cut first 5 ingredients into 1-inch pieces.
  2. 2. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and sauté 8 to 10 minutes or just until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil. Add salt and freshly ground pepper to taste, and sauté 3 minutes.
Serve over or with brown rice.