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


  1. Wash and cut all produce as directed.

  2. Heat oil in a large pot. Cook for 3-5 minutes stirring occasionally, until onions are translucent.

  3. 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.

  4. Add zucchini to pot. Cook for 5 minutes until vegetables are cooked through.