- 1/2 onion
- 1 clove garlic
- 1 medium tomato
- 1/2 eggplant
- 1/2 zucchini
- 1/2 yellow pepper
- 1 C mushrooms
- black pepper
- juice of 1/2 lemon
- 1 Tbsp soy sauce
2. Chop remaining vegetables.
3. Fry onion and garlic until soft.
4. Add yellow pepper and zucchini, fry for 5 minutes.
5. Rinse eggplant and squeeze to remove water and juice, add to frying pan with mushrooms and black pepper, fry for 10 minutes.
6. Add tomatoes to the pan with lemon juice and soy sauce, fry until tomatoes are soft.
Robyn's notes: this was meant to be placed on Foccacia or Ciabatta bread and topped with cheese, but I didn't have any bread in the house, so I simply served it as a side as shown below. Because this called for 1/2 each of several vegetables, I prepped two meals at once so as not to waste the other half.
