A Spoon Full of Lovin'

1 SMALL EGGPLANT, CUT INTO ½” CUBES

SALT TO TASTE

2 TBLS. OLIVE OIL

3 LARGE RED PEPPERS, CUT INTO ¾” PIECES

4 SMALL ZUCCHINI, SLICED

1 SMALL ONION, COARSELY CHOPPED

4 CLOVES GARLIC, MINCED

1 LB. TOMATOES, CHOPPED OR 1 (28 OZ.) CAN WHOLE TOMATOES,

DRAINED AND CHOPPED

⅓ CUP CHOPPED FRESH BASIL

DIRECTIONS

SPRINKLE THE EGGPLANT WITH SALT AND PLACE IT IN A COLANDER TO DRAIN FOR 30 MINUTES. PAT DRY WITH PAPER TOWELS. HEAT A TBL. OF THE OIL IN A NONSTICK SKILLET. ADD THE EGGPLANT, STIR AND COOK 6 TO 7 MINUTES, OR UNTIL SOFT AND BROWN. (IF MORE COOKING LIQUID IS NECESSARY, ADD 2 TBLS. CHICKEN BROTH). PUSH THE COOKED EGGPLANT TO THE SIDE OF PAN BEFORE ADDING RED PEPPERS, ZUCCHINI, ONION AND GARLIC TO THE CENTER OF THE PAN. COOK THE VEGETABLES, STIRRING, 3 TO 5 MINUTES OR UNTIL TENDER. ADD THE TOMATOES TO THE PAN, MIX IN WITH THE OTHER VEGETABLES AND COOK ON LOW HEAT BETWEEN 15 TO 20 MINUTES, OR UNTIL ALL OF THE VEGETABLES ARE VERY TENDER, STIRRING OCCASIONALLY. STIR IN THE BASIL AND SERVE.