Thursday, August 25, 2011


Our summer here in San Diego has been very cool. Even cooler than last year! School is back in and I want something that reminds me of fall. this is good plain, over noodles, rice or baked chicken. So easy too!

  • 1 Tbsp. olive oil
  • ½ cup diced onion
  • 1 clove garlic, minced
  • 1 cup sliced zucchini
  • 1 cup chopped tomatoes
  • ½ cup chopped green bell pepper
  • 2 cups peeled and cubed eggplant
  • 2 Tbsp. Marsala wine
  • 2tsp. Herbs de Provence
  • 1/4 tsp. salt, plus more to taste
  • 1/3 tsp. Coarse Black Pepper, more to tastes
  • 14 cup shredded Parmesan cheese (optional-or alternative)


  1. Heat oil in a large skillet over medium high heat, add onion and garlic and cook until softened.

  2.  Add the remaining vegetables to the skillet.

  3. Mix in the wine and seasonings, cover and simmer about 20 minutes, stirring occasionally.

  4.  Remove lid, sprinkle with cheese, if desired, and cook an additional 5 minutes or until cheese is melted.

Source: The Spice Hunter

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