Feature Recipe

2 tsp oil
1 medium onion sliced
4 cloves minced garlic
1 cup mushrooms sliced
1 yellow bell pepper sliced
1 red bell pepper sliced
2 cups cubed; unpeeled eggplant
1 small zucchini cubed
2 tomatoes cut in wedges
1/2 tsp dried thyme
1/2 tsp basil
Salt and freshly ground pepper

In large nonstick skillet, heat 1 tsp of oil over medium-high heat; add onion, garlic, mushroom, and bell peppers and stir fry until tender, about 4 – 5 minutes, adding up to 2 tbsp water if needed to prevent burning. Remove to side dish and set aside. Heat remaining olive oil in skillet; add eggplant and zucchini; stir-fry for 4 – 5 minutes or until tender. Return mushroom mixture to skillet and add tomatoes, thyme, and basil; cover and simmer for 5 minutes. Add salt and pepper to taste.