Tri-Color Vegetable Saute

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.