Adapted from Chef Paris Anton’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program
Ingredients
- 1 zucchini cut into 1-inch cubes
- 2-3 small eggplants cut into 1-inch cubes
- 1/2 pound okra stem trimmed off
- 1 large tomato chopped
- 1 pint sweet peppers sliced
- 1 medium onion sliced
- Salt & Fresh Cracked Pepper to taste
- 1-2 tablespoon olive oil
- 1/2 cup water
- 1 sprig fresh oregano leaves finely chopped
- 2 sprig thyme finely chopped
- 1 clove garlic finely chopped
- 1/4 cup fresh basil leaves chopped
Servings:
Units:
Instructions
- In a large skillet, heat olive oil over medium high heat and sauté zucchini cubes until golden, about 1-2 minutes
- In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes
- Next add the tomato, water, thyme, oregano, garlic, salt and black pepper then bring to a low simmer
- Cook stirring occasionally until all vegetables are tender, about 10-15 minutes Transfer to a serving dish, sprinkle freshly chopped fresh basil. ENJOY!
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