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Japanese eggplant and red bell pepper medley
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2 TBS olive oil 1 small onion 3 med. Red or yellow bell peppers, cored and chopped 1 ear of corn, kernels cut from the cob |
3 med Japanese eggplant, sliced on the diagonal 2 small tomatoes, chopped 2 TBS fresh oregano, torn 1/3 cup grated parmesan cheese ¼ cup chopped walnuts |
Heat the oil on medium heat in a nonstick skillet. When theoil is hot, add the onion, peppers, and corn and stir to mix. Add the eggplant and sauté for 5 minutes, stirring occasionally. Add the tomatoes and cook unti the vegetables are tender, stirring as needed. Remove from heat and add the oregano, cheese and walnuts. Serve immediately
From Organic Gardening
