Since summer brings all of our fresh garden vegetables, I’ve learned to make use of all of them with the following simple, but delicious, recipe. I used to dread people’s handing me all their excess squash and zucchini, but now I buy lots of it at our Farmers Market. Although this recipe calls for eggplant, if I do not have any I use whatever is in the fridge. I have used squash, zucchini, and eggplant. This is one of our favorite summertime meals.
3 tablespoons olive oil
1 teaspoon salt
1 medium onion, chopped
2 or 3 garlic cloves, minced
1 medium eggplant, chopped into 1-inch cubes
2 small zucchini (or yellow squash or both), chopped
1 medium bell pepper (any color), chopped
3 medium tomatoes, chopped
½ teaspoon dried thyme
1 teaspoon black pepper
2 ears corn (kernels removed)
Parmesan cheese (optional)
In a heavy, wide pan or a wok on high heat, combine the oil and salt. Add the onion and garlic. Add the eggplant and stir. Add the zucchini and/or yellow squash and stir. Add the bell pepper and stir. Add the tomatoes and continue to stir. Add the thyme and black pepper. Turn the heat to low and simmer for 30 minutes or until all vegetables are tender. Add the corn about 10 to 15 minutes before the stew finishes cooking. Garnish with Parmesan cheese if desired.
Hint: Serve this over egg noodles and garnish with sliced black olives.
YIELD: 10 TO 12 SERVINGS
Marilyn Miller
Somerset, Kentucky