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Episode 112 - Weekend Guests

Ingredients  Serves four
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped green pepper
  • 1 cup baby squash (can substitute yellow squash)
  • 1 cup chopped zucchini
  • 1 cup chopped tomato
  • 3/4 cup chopped onion
  • 1/4 cup fresh, chopped Italian parsley
  • 3 cloves crushed garlic
  • 1/4 cup sliced black olives
  • 1 large eggplant, peeled and cut into 1/2 inch slices
  • 2 tablespoons fresh, chopped oregano
  • 2 tablespoons fresh, chopped basil

  • Preheat stove to medium high. Into a 9 or 10-inch pot add extra virgin olive oil. Add onions and garlic and allow to saute for a few minutes.
  • Peel and slice eggplant into 1/2 inch slices. Place slices on cutting board and sprinkle with salt. Allow the slices to sit for a few minutes and then pat them dry with a paper towel. This removes some of the bitter taste sometimes associated with eggplant.
  • Once onions and garlic have sauteed for a few minutes, add the green pepper and tomatoes. Cover pot and allow to simmer for a few minutes. As the vegetables cook, their water content will cause them to reduce in size.
  • Add the zucchini and baby squash, cover pot and allow to simmer a few minutes.
  • Add eggplant, black olives, oregano and basil. Cover pot and allow to cook for a few minutes more.