This easy weeknight recipe is a great way to pack a lot of veggies into one meal! I just started my Lancaster CSA weekly veggie share again and I am so excited. This is my third year participating in it, and it has introduced me to a ton of different veggies and inspired many great recipes. This is one that I like to make during the week, I usually make some pasta for my kids to go with it.
1 medium size eggplant, peeled and sliced
fresh mushrooms, sliced
1 red pepper, sliced
1 bag of fresh spinach
1 handful of fresh kale and/or rainbow chard
8 roma tomatoes, diced
a handful of fresh basil
1/4 onion, diced
fresh minced garlic
2 tablespoons of olive oil
In a large saute pan, heat oil and add garlic. Next add mushrooms, red pepper and onion, let cook on medium heat for about 3 minutes. Next add spinach & kale, let cook for another 4-5 minutes.
On a grill pan, add a little olive oil and grill eggplant about 2 mins per side. Remove from pan.
Add eggplant to the large saute pan, top with sauteed veggies, add diced tomatoes, fresh basil and a little oregano. Bring to a slow boil and then reduce heat and let simmer for about 15 minutes.