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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I like to make this as a side dish, or with extra tomato sauce added, I serve it over pasta or rice. Its a tasty way to use those extra veggies from your garden. Ingredients:
1 lb mushroom, cleaned and quartered (white, baby bella or a mix) |
2 cloves garlic, minced |
1 medium onion, halved and sliced |
2 medium eggplants, cubed |
1 (28 ounce) can chopped italian tomatoes, and juices (plum) |
1/4 cup dry white wine or 1/4 cup dry red wine (optional) |
1 -2 green bell pepper, cleaned and cut into chunks |
1 -2 small zucchini, slice 1,cube the other |
2 -4 tablespoons olive oil (more if needed) |
1 teaspoon crushed dried oregano |
1 teaspoon dried basil |
salt and pepper, to taste |
grated parmesan cheese or locatelli cheese, for garnish (optional) |
Directions:
1. In a large, deep skillet, heat oil, add onions, and mushrooms.
2. Saute; until onions are clear.
3. Add zucchini, eggplant and garlic, continue cooking until eggplant starts to brown.
4. Add remaining ingredients (except cheese), and cook 5 minutes, taste and adjust spices to your liking.
5. Simmer until zucchini is tender (about 5-10 minutes).
6. Serve as a light meal with crusty bread, as a side dish, or as a pasta sauce (with extra tomatoes added).
7. Sprinkle top with grated Parmesan or Locatelli cheese.
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