Pan Roasted Vegetables with Rosemary & Garlic Chives

Ary Bruno
Koinonia Farm

Stevenson, MD

Prep Time, including salting and squeezing sliced eggplant: 60 minutes

Cooking Time: 20 minutes

Makes 6–8 servings

1½ lbs. small, new potatoes, cut in half

3–4 Tbsp. olive oil

½ cup water, divided

1 lb. small zucchini or other green summer squash, 4”–6” long

1 sweet red bell pepper, cored and cut in ¼”-wide strips

1 lb. eggplant, peeled and sliced thin*

4 Tbsp. chopped fresh garlic chives (4 tsp. dried), or 3 Tbsp. fresh chives (1 Tbsp. dried), plus 1 minced garlic clove

1 Tbsp. minced fresh rosemary (1 tsp. dried)

16-oz. can garbanzo beans, drained and rinsed

pinch of sugar

sea salt to taste

black pepper to taste

½ cup grated fresh Parmesan cheese

1. Sauté potatoes in oil for 2–3 minutes. Add ¼ cup water and cover. Cook until water is mostly evaporated, about 8–10 minutes.

2. Cut zucchini in matchstick-sized strips. Add to potatoes, along with pepper, eggplant, and garlic. Sauté until brown.

3. Stir in rosemary, garbanzo beans, sugar, salt, and pepper. Add remaining ¼ cup water. Cook about 4 minutes, or until vegetables are tender, stirring occasionally.

4. Serve with Parmesan cheese.

*If using regular, dark purple or Japanese eggplant, slice it 30 minutes before cooking time and soak it in salt water to remove its bitterness. Squeeze gently to remove excess water before sautéing.