1 small eggplant
3 medium zucchini
1 large onion
4 cloves garlic
3 medium tomatoes
1-2 stalks celery
1 tablespoon olive oil
2 tablespoons tomato sauce
2 tablespoons oregano
salt and pepper
Peel eggplant and cut into chunks. Cut zucchini into 3/4-inch rounds.
Chop onion coarsely. Mince the garlic. Quarter or halve the tomatoes.
Chop the celery. Heat oil in a large skillet over medium heat and add all
the chopped vegetables, the tomato sauce, plus the oregano and salt
and pepper to taste. Toss well, cover the pan, and cook, stirring the
vegetables occasionally. You must keep watch over this dish – i will
form a watery sauce at first, and the vegetables should be stirred in it
until they are all somewhat cooked, about 10-15 minutes. Then
remove the cover and cook a few more minutes until the sauce is
reduced. Serve as a sauce for rice or pasta.
source: Dog Hollow Farm