Recipe by June Naylor
Serves 4 to 6
Ingredients:
3 Japanese eggplants
1 zucchini
1 yellow squash
1 green bell pepper
1 red bell pepper
1 yellow onion
1 to 2 cloves garlic
1 to 2 jalapeños, seeded (optional)
4 to 6 Roma tomatoes, depending on size
2 to 3 tablespoons olive oil
3 tablespoons chopped fresh herbs, such as basil, oregano, thyme
Salt and pepper to taste
Directions:
Dice the eggplant, zucchini, squash, bell peppers, and onion into 1/2-inch pieces.