Delicious late summer Mediterranean vegetables

Nothing says "late summer" to me than cooking a mixture of farm fresh eggplant, tomatoes, peppers and squash, and spices in a Mediterranean. This is captured on my plate as the summer sun. This is similar to the pisto, has a slightly different texture and taste, but. Very cold in a salad the next day, or a warm tortilla filling.

Ingredients:

• ¼ cup olive oil
• 1 small onion, chopped (about ¼ pound)
• 1 pound eggplant, any variety, diced
• 1 green or red pepper, chopped
• ½ pound zucchini, chopped or sliced
• 3 cloves of garlic, crushed, shredded or chopped
• , Drained 4.3 pounds of fresh or canned tomatoes
• Dry white wine 1:04 to 1:03 mug, or you can substitute vegetable broth or chicken
• Salt and pepper
• 1 to 2 drops hot sauce, if desired
• ½ cup chopped fresh basil or 1 T dried (but please breathe fresh, if possible, it is much better)

Preparation:

This sauteed vegetables, depending on the heat of the oven and succulent vegetables, they can start to stick. When this happens, to soften some wine or liquor.

1 oil in the pan with the onion. When the onions sizzle, add the eggplant and cook for 4-5 minutes. Sprinkle salt over everything. Then add the peppers and cook for 2-3 minutes, add the zucchini and cook for 2-3 minutes.

2 Push the vegetables to the sides of the pan and cook the garlic in the center (you need to add a little more oil) for 30 to 60 seconds until aromatic.

3 Dump the tomatoes and stir to dissolve the juice (again, keep everything paste). Add the remaining wine or broth and dried basil, if using. Cook until the tomatoes are fairly well separated. Eggplant should be soft enough.

4 In black pepper and hot sauce, if used. (Just a drop of hot sauce, you just want to "encourage" only the flavors, if not sharp.)

5 Check and adjust seasoning. When the tomatoes and wine make it a little acid, or the flavors do not seem to mix well, add a small amount of sweetener - no more than 1 teaspoon of punishment. You will be surprised how you can change the whole bowl.

6 Mix the basil and remove from heat.

How long is cooked after this point are really up to you. Sometimes I cook, to concentrate the flavors and make it much smaller. If you stop at this point, but you should have about 4 cups of vegetables 8 servings.

Nutritional Information: Each serving contains 5 grams of carbohydrate carbon efficient, 3.5 grams of fiber, 2 grams of protein and 97 calories.