Ingredients
- 1/4 cup essential olive oil, plus much more when needed
- 1 1/2 cups small diced yellow onion
- 1 teaspoon minced garlic clove
- 2 cups medium diced eggplant, skin on
- 1/2 teaspoon fresh thyme leaves
- 1 cup diced eco-friendly peppers
- 1 cup diced red peppers
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups peeled, seeded and chopped tomato plants
- 1 tablespoon thinly sliced fresh tulsi leaves
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground pepper
Directions
Set a sizable 12-inch saute pan over medium heat and add some essential olive oil. Once hot, add some onions and garlic clove towards the pan. Prepare the onions, stirring from time to time, until they're wilted and gently caramelized, about five to seven minutes. Add some eggplant and thyme towards the pan and then prepare, stirring from time to time, before the eggplant is partly cooked, about a few minutes. Add some eco-friendly and red peppers, zucchini, and squash and then prepare for the next a few minutes. Add some tomato plants. tulsi, parsley, and pepper and salt, to taste, and prepare for any final a few minutes. Stir well to combine and serve either hot or at 70 degrees.
Recipe thanks to Emeril Lagasse