Friday, February 11, 2011


It doesn't get much easier than this.
1/4 C Good Olive Oil
3 cloves garlic - minced
1 red pepper - diced
1 zucchini - diced
1 eggplant (you guessed it) diced
1 14 oz can diced tomatoes
1 14 oz can tomato sauce
cracked black pepper
kosher salt

Heat the oilve oil over medium heat in a large heavy pot. Add the garlic, red pepper, zucchini and eggplant. Saute for 5 minutes or so, stirring frequently. Add the canned tomatoes, tomato sauce and the seasonings to taste. Simmer on low for at least 30 minutes and up to 2 hours - watch to make sure  you don't need to add more liquid, if  you go longer than 30 minutes.
For a heartier meal, serve over couscous (as pictured), rice, over any kind of mild white beans or with some good whole grain bread.

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