I'm using up the remaining summertime vegetables. A few eggplant here, some squash there, a bell pepper and some onions.....a little bit of tomato. What does all that equal? A delicious and very healthy dinner.
1 T. olive oil
1 small yellow onion, halved and then thinly sliced
1/2 red onion, chopped
2 cloves garlic, minced
1 green bell pepper, thinly sliced
2 small eggplants, ends trimmed and then chopped
3 small yellow squash, ends trimmed and then chopped
1 small zucchini, ends trimmed and chopped
1/3 cup pitted Kalamata olives
1 T. capers, drained
2 cups diced tomatoes
1 1/2 t. McCormick's Mediterranean Sea Salt
toasted pine nuts for garnish
1 T. fresh oregano for garnish
3 cups cooked couscous
In a large skillet or wok, over high heat, add olive oil. When it begins to shimmer, add onions, garlic and bell peppers. Let them cook for about 1 minute.
Next toss in the eggplant, yellow squash and zucchini. Let these cook for about 3 minutes. You want them to soften, but not get mushy.
Next add in the remaining four ingredients.
You want the tomatoes to JUST begin to give up their juice. Taste one of the eggplants or squash to check for its tenderness. When they meet your taste test, remove from heat.
In a small skillet, over low heat, add 1/3 cup of pine nuts. When you can smell then, they're toasted. This will only take a minute or so. Add the pine nuts and oregano. Serve by itself or over couscous, pasta, or rice.