Late Summer Veggie-Medley
By Jamin Mendelsohn
A veggie-medley of eggplant, tomatoes, sweet peppers and onions that is great on it’s own, served with a leafy green salad, or over hearty whole grains.
Ingredients
- 1 eggplant / cut into small cubes
- 1 pint cherry or grape tomatoes / cut in half
- 1 onion / chopped
- 2-3 Leeks / chopped (white and light green parts
- ½ cup roasted peppers (roast your own, or rinse jarred peppers) / chopped
- Juice of 1 Lemon
- ½ cup water
- fresh parsley
- salt & pepper to taste
- olive oil
Directions
- In large saute pan, cook eggplant, onions and leeks over medium heat in small amount oil until eggplant is soft. 6-8 minutes.
- Add tomatoes, peppers, water and lemon juice – cook for another 10-15 minutes, until very soft and saucy.Add fresh parsley, salt and pepper to taste.
- Serve with leafy green salad or over hearty grain, like quinoa or bulgur wheat.
Servings: 4-6