Ingredients:
1/4 cup olive oil
1 1/2 cups of onion, diced in small pieces
2 cloves garlic, minced
2 cups eggplant, diced in medium pieces (No need to peel the eggplant)
1 cup green bell peppers, diced in medium to large pieces
1 cup red bell peppers, diced in medium to large pieces
1 cup zucchini squash, diced in medium pieces
1 cup yellow squash, diced in medium pieces
1 1/2 cup peeled, chopped tomatoes
1 teaspoon fresh thyme leaves
1 tablespoon thinly sliced fresh sweet basil
Salt & pepper to taste
How to Prepare:
Add olive oil to a large pan over medium heat. Add onions and garlic to the hot pan. Keep the onions and garlic stirred until caramelized.
Add the eggplant and continue to cook until the eggplant is starting to soften, about 5-6 minutes.
Add the peppers, zucchini and yellow squash and cook until it starts to soften, about 5-6 minutes.
Add the tomatoes, thyme, basil and salt and pepper to taste. Cook for another 6-8 minutes.
Serves about 4 for a main course or 6 as a side dish.
Join us for a morning of fall fun on the farm! Take a tour of the dairy barn and ride the tractor hay ride around the pastures. Learn more about our raw milk, pastured eggs, and grass fed meats. Meet all the happy cows, chickens, and pigs that make it all possible, then try your hand at milking the cows! Enjoy fun fall crafts like pumpkin painting.