adapted from Passport on a Plate
Prep time: 30 minutes
Cost: I don't know; I haven't bought my vegetables. I'm going to guess $2.00
3 Tbsp olive oil
1 medium eggplant, cut into 1-inch chunks
1 medium onion, sliced
1 red bell pepper, seeded and chopped
1 medium zucchini, chopped
1 garlic clove, minced
2 large tomatoes, chopped
1 tsp salt (I scaled this down just a bit)
1 tsp sugar
1 Tbsp fresh basil, chopped
In large skillet, heat olive oil. Add eggplant, onion, pepper, zucchini. Cook 10-15 minutes, stirring occasionally.
Add garlic and cook a minute or two more. Add tomatoes, salt, and sugar. Cook, covered, until vegetables are tender, stirring occasionally. Add basil. And if you're me, a splash of grated sharp Cheddar (come on, I think the French would approve).
Also, if you taste it and find it needs a little something something, add some pepper and a pinch of chicken bullion granules.
I ate this warm with sourdough bread. I imagine it would be a great pizza topping or that you could add a cup of broth and make a soup out of it. Also, it freezes well.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com