A cook I am not, but I love to grow the ingredients for my favorite meals. And when summer arrives and I can pick the herbs and veggies right from my garden, cooking becomes less of a chore. And the results taste much better! This is the dish I plan my garden around and am happy to share with family and friends.
One way to "Get Back to the Table" is to grow your own fresh herbs, vegetables and fruits for your family recipes. For this info and more visit my website www.melindamyers.com
Saute eggplant, zucchini, onions and peppers in oil and garlic in large skillet or saucepan until tender or about 10 mins. I usually end up chopping and dicing enough to fill two large skillets. Add tomatoes, parsley and basil. Stir to blend and cook over medium heat to allow liquid to evaporate. The juicier the tomatoes the longer it takes. But the fresh-from-the garden flavor can’t be beat.
Place mixture in a 11 ¾ x 7 ½ x 1 ¾ baking dish. Sprinkle with Parmesan cheese (it is also good without the cheese for those eliminating dairy from their diets). Cover with foil. Bake at 450 degrees for 30 minutes or until heated thoroughly. I often lift the foil after 30 minutes and continue to cook if the dish is still too liquid.
Serve as side dish or main entrée over rice or pasta. Serves 4 to 6