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Add a photoDelicious vegetarian dish, can be complimented by fish or chicken
Ingredients
- 1- Eggplant
- 3- Yellow Squash
- 3- Zucchini
- 2-Sweet Onions
- Garlic
- Fresh Organic Basil
- Organic Tomato Paste
- Vegatable Broth
- Olive Oil
Directions
- Saute Onion in 1/3 cup Olive oil
- Add Garlic to taste
- Cut tomatoes into diced pieces and stir in onion & garlic mixture
- Let simmer for 10 minutes or until tomatoes are cooked down
- While the above is simmering - cut eggplant into bite sized pieces and put in colander and sprinkle with Sea Salt. Let stand for 10 minutes
- Cut zucchini & yellow squash into bite sized pieces. Add squash,eggplant & zucchini to tomatoe mixture. Cut 20 leaves of fresh Basil and add to tomatoe & squash mixture.
- Season with Sea Salt & Pepper to taste. After vegatables have simmered for another 15 minutes, add can of tomato paste and vegatable broth to consistency desired. For thicker sauce, use more paste and less broth. Cook for another 20 minutes until vegatables are soft.
- Serve with a piece of Salmon or fish of choice, or a grilled chicken breast!
- This is a great recipe to use with the summer vegatables from the garden! Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 4 servings | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 3mg | 0% |
| Total Carbs 0.22g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.04g | 0% |
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