Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 medium Vidalia onion, chopped
- 5 cloves of garlic, crushed
- 1 medium eggplant, large diced
- 2 zucchini squash, large diced
- 2 yellow squash, large diced
- 5 or 6 fresh tomatoes (or one 280z can)
- Hearty bunch of basil, rough chopped
- 1 Tablespoon salt
- 2 teaspoons black pepper
Directions
- In a large pot, add the olive oil, onions and garlic and sauté on medium high heat for 3-5 minutes until the aromatics are soft, translucent and tender.
- Reduce heat to medium and add the eggplant, yellow and green squash and tomatoes. Stir to combine and simmer covered for about 12 minutes.
- Take off the heat. The stew will sprout its own juices, so there isn’t a need to add water.
- Add basil and season to taste with salt and pepper.
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