adapted from The New California Cook
Serves 4
2 Tbsp olive oil
1 medium zucchini, cut into 2 by 1/2 inch pieces
1/2 small eggplant, cut into julienne or 2 by 1/2 inch pieces
1/2 seeded small red bell pepper, cut into julienne or 2 by 1/2 inch pieces
1/2 seeded small yellow pepper, cut into julienne or 2 by 1/2 inch pieces
1 garlic clove, minced
2 Tbsp finely chopped scallions
1/4 cup Chicken Stock
Salt and freshly ground black pepper
Parsley for garnish
In a medium skillet over medium-high heat, heat the olive oil. Add the vegetables and saute, turning frequently, until slightly browned, 3 to 5 minutes. Reduce the heat to medium, add the garlic and 1 Tbsp of the scallions, continue sauteing for another minute.
Raise the heat to medium-high, add the stock, continue cooking until the liquid is just about evaporated, about 1 to 2 minutes. Add the salt and pepper to taste.
Transfer to a serving dish and garnish with the remaining scallions and chopped parsley. Serve immediately.