Tuesday, September 18, 2007



1 medium size eggplant, seeded and cut into 1 inch pieces
2 plum tomatoes, quartered
1 yellow pepper. seeded and sliced
1 medium zucchini, sliced
4 ounces of black olives
15 fresh basil leaves
2 cloves of garlic, peeled and minced
2 ounces olive oil
1 tsp black pepper


Place all ingredients in a saucepan and cook for about 30 minutes on medium/low heat, stirring occasionally.

Once it has cooked down, take off heat and spoon on toasted bread and top with whatever veg cheese you'd like. Eat. And then eat some more. :)

(Variations: Can serve over pasta, or if you'd like it more as a stew, add some vegetable broth and veggie sausage)


Ash said...

That looks so good! I just found your blog, and I'm definitely planning on trying some of your recipes out, they all look delicious.

Wendy said...

yummy! I was sent here by Jessica...she's your sister?!? I forget now:P Anyway, we just found out my daughter has a bad dairy and beef allergy so I am planninh on trying some of these recipes. She is 1 and picky so we shall see how much she will try:)

Judith said...

Hello! I’m just popping in to spread the word about the new vegetarian foodblogging challenge I’ve started called A Vegetarian Feast. I'd love to have some vegan bloggers participate! The first round’s theme is A Vegetarian Thanskgiving Feast, and all details are at the following URL if you’re interested:


AliAnn said...

Made this tonight for dinner. I thought it was great, Trent was a little iffy on the eggplant though.
Micah's comment: "Mmmm! Dis is YUM!"
Thanks for the recipe.