SUMMER VEGETABLE MEDLEY (Giambotta)

SERVES 4

This is so good and very healthy. It calls for a combination of yellow squash, zucchini and eggplant, but one or two may be used without the others, or you could even add potatoes. Serve with white rice, brown rice, millet or you favorite grain. If you use potatoes, serve with crusty bread. Either way, you have a whole meal. The tomatoes used in this recipe serve only to flavor and coat the mixture. If it becomes 'soupy' while cooking, remove the lid so some of the juices can evaporate.

INGREDIENTS

2 to 3 tablespoons olive oil

1 large onion, coarsely chopped (about 1-1/2 cups)

2 medium green and/or red peppers, coarsely chopped (about 2 cups)

6 large cloves garlic, minced

2 large ripe tomatoes, chopped (or one 14.5-ounce can whole tomatoes chopped, with juices))

1 tablespoon dried oregano (or use fresh if available)

3 pounds yellow squash, zucchini, and/or eggplant, cut into approximately 3/4-inch pieces (about 6 cups)

8 ounces coarsely chopped mushrooms

1 tablespoon additional oregano

Salt and pepper to taste

Freshly grated Parmesan cheese for garnish

Heat olive oil in large skillet or sauté pan over medium-high heat. Add the onions and peppers. Sauté until tender, about 10 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, 1 tablespoon oregano, some salt and pepper. Cook just until the tomatoes break down, about 5 minutes. Add the squash, zucchini, eggplant and mushrooms. Sprinkle with the additional oregano, salt and pepper. Cover and cook over medium heat until very tender, about 30 minutes. Stir occasionally and add additional tomato juices or a little water if needed. Serve over rice. Garnish with the grated cheese.

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