• 1/2 walla walla onion diced
    • 4 cloves of garlic minced
    • 3 T olive oil
    • 1 large eggplant cut into 1’’ cubes
    • 1 green bell, red bell and antohi pepper diced
    • 1/2 jalapeno pepper diced
    • 1 lb tomatoes cored and quartered
    • 2T chopped basil and parsley
    • Salt and pepper to taste


Heat the oil in a large skillet add the onions and sauté until soft ~ 8 minutes. Add the garlic and cook for 30 seconds.
Add the eggplant, a little more oil and some salt. Cook until the eggplant is soft and a little brown ~ 5 minutes.
Add the peppers and turn up to heat to cook off some of the moisture. Cook until soft ~ 6 minutes.
Add the quartered tomatoes and cover until they have broken down. Once they have broken down remove the lid so that the dish thickens, stirring occasionally.
Season with salt and pepper and sprinkle on the fresh herbs.
We eat this dish with toasted bread and a little Lifeline feta cheese.

We hope you enjoyed this recipe!

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