Original Recipe Yields 8 Servings

Ingredients:

• 3 garlic cloves, chopped
• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 15 ounces canned tomatoes
• 1 cup all natural vegetable stock
• 1 medium green or red pepper, chopped
• 2 large eggplant, chopped into ½ inch squares
• 5T olive oil
• Bay leaf
• Dried thyme
• Sea salt and pepper to taste

Directions:

1. Add oil and garlic to pan, cook until garlic is soft. Add onions and cook for 3 minutes. Add eggplant, zucchini, pepper, and stock. Cook until soft. Add tomatoes and season with salt and pepper.
2. Cook for 10 minutes on medium-low heat until flavors have blended.