Recipe From: KVCC Culinary School
1 onion, finely chopped
3 cloves garlic, minced
1 eggplant, diced
1 zucchini, diced
1 red pepper, diced
2 tomatoes, diced
1 tbsp olive oil (or sunflower- it’s local)
1/2 tsp dried oregano (or 1 tbsp fresh)
pinch red pepper flakes
salt and pepper, to taste
Wash and cut all produce as directed.
Heat oil in a large pot. Cook for 3-5 minutes stirring occasionally, until onions are translucent.
Add eggplant, red pepper, tomatoes, and spices to pot. Cook for 10 minutes, stirring occasionally. Add 1/3 cup of water if vegetables begin sticking to the bottom of the pot.
Add zucchini to pot. Cook for 5 minutes until vegetables are cooked through.
!Thanks for visiting our website. You're using a very old browser and it's preventing this website from displaying correctly. To view this website, please upgrade your browser.