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SERVES:
Makes approx. 5-6 cups

INGREDIENTS:

• 1 small onion, peeled and diced (or 1/2 large onion)


• Olive oil for sauteing veggies


• 2-3 cloves garlic, peeled and minced


• 1 small zucchini, cut into 1/2 inch dice


• 1 small yellow squash, cut into 1/2 inch dice


• 1 medium eggplant, peeled and cut into 1/2 inch dice


• 1 15-ounce can diced tomatoes, drained


• Salt to taste


• Approx. 1/3 cup chopped parsley or basil


• Red pepper flakes to taste (optional)

PROCEDURE:

Use a large heavy bottomed pan with a good splash of olive oil to saute 1 small, or half of a large diced onion until it softens up a bit.

Then add 2-3 minced cloves of garlic and 1 small 1/2-inch cubed zucchini, 1 small 1/2-inch cubed yellow squash and 1 small peeled and 1/2-inch cubed eggplant and get those going.

You might need to add more olive oil to those vegetables and stir them around as they're cooking down and you'll see that they'll give up a little water as they are cooking down.

While that is happening, take a minute to drain 1 15-ounce can diced tomatoes and also chop a handful of fresh parsley or basil if you like.

It's up to you just how soft you like your vegetables, its okay if they're still a little firm and when you are happy with that, add the diced tomatoes and chopped parsley or basil, a little salt to taste and a pinch of red pepper flakes if you like and, after a few more minutes, it's good to go.

HINTS:

Serve alongside any simply cooked meat or fish or tossed with pasta.