4 TB olive oil
3 TB roasted garlic
2 cup onions, chopped
2 cup zucchini, diced
2 cup eggplant, peeled and diced
2 cup yellow squash, diced
2 cups grape tomatoes, sliced in half
½ cup chopped parsley
3 TB chopped fresh basil
to taste salt and pepper
Saute successively the onions, zuchini, eggplant, squash and tomatoes in the olive oil.
Combine with the browned garlic and parsley.
Season to taste.
Cook gently for between ½ hour and 1 hour.
Add the fresh basil and serve.
Or chill and serve room temperature for a great summer side dish.
1720 Valley View Drive