By Helen Chin Lui of The Healing Place in Medfield, MA
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 12 big bowls or bunch of little bowls.
Ingredients:
cut all vegetable into bite size pieces
2 large eggplants (o.k. to peel or not)
2 large green or red pepper
1 medium to large onion (white or red)
3 medium zucchini, sliced
3 medium yellow summer squash, sliced
1 large can 14oz or more or 1 pound of fresh tomato chopped
2 tablespoons dry oregano (if you have fresh, it is better)
2 tablespoons dry basil
salt and pepper to taste
4-5 roughly chopped garlic cloves
1/2 cup of olive oil
for heat, add 1/2 teaspoons of pepper flakes (optional)
Directions:
In a large stockpot on high heat sautéed garlic in olive oil until slightly brown. Add chopped vegetables and herbs, stir to coat with oil. Once coated, add about 1.5 cups of water to the mixture. Turn down the heat to low and simmer about 45 minutes or until tender.
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