Monday, March 4, 2013


I made this the other day with vegetables I had on hand.  It's probably better to do in the summer when these particular veggies are at their peak...but I'm longing for warmer weather and besides, stewing these brightens them up. You can add different veggies or delete some.  Serve at room temperature as a little condiment or side.

1/4 cup olive oil
1 medium onion, diced
1 eggplant, peeled and diced
1 small zucchini, diced
4 cloves garlic, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 small tomatoes, diced

Salt, pepper, a little dried oregano and basil
About 8 kalamata olives. sliced

Heat the oil in a medium sauce pan and add the onion and garlic.  Once the onion has softened, add everything else, except the olives.  Let everything simmer away and if need be, add a little water if the stew looks too dry. Once everything is nice and soft, stir in the olives. Cool and refrigerate for a couple of hours before serving at room temperature.

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