If you are looking for a way to use up a ton of vegetables this is your recipe. I serve mine over creamy polenta but it’s normally served with bread. My neighbor and fellow CSA member gave this to me and I made a few tweaks to make it my own.
1 large or two small eggplants- diced
1 zucchini- diced
1 yellow squash- diced
1 yellow onion- diced
1 red or orange pepper- diced
2 cans of diced tomatoes – drain a little juice
6 cloves of garlic- pressed or minced
EVOO
Zest and juice from half a lemon
S&P
Basil
Crumbled goat cheese
Add 1/4 cup of EVOO to pot and wait 30 seconds then add diced eggplant. Cook for four minutes add 2 gloves of minced garlic and S&P. Cook for another minute and use a spoon and place on plate.
Add more EVOO and do the exact same thing with the zucchini and squash(including garlic at end) and remove to plate.
Add more EVOO then add onions and pepper. Repeat same process but leave in pot. After 5 minute sauté process add two cans of diced tomatoes.
Add rest of vegetables back plus half of the chopped basil. Zest half of lemon Then juice it over vegetables. Cook for 10-15 more minutes.
Serve over creamy polenta. I used instant. Be sure to add it very slow to broth and stir for the full three minutes.
Top with rest of basil and crumbled goat cheese.
HeaVy on the Veg! 