1 medium sized eggplant (see prep below- do 1 hour ahead of cooking)

2 carrots, chopped

2-3 cloves garlic, minced

1 onion, chopped

1 zucchini and/or squash, chopped

1 portabello mushroom or 4-5 smaller mushrooms of any variety, chopped

splash of red wine, broth or water

1 15 oz. can Muer Glen Fire Roasted Crushed Tomatoes

1/2 cup green olives, chopped

fresh or dried parsley, basil and oregano

kosher salt and pepper

olive oil

Eggplant Prep

Slice the skin off eggplant and cut into bite sized cubes.

Place in a bowl lined with a paper towel.

Generously salt the eggplant.

Let sit for 1 hour while the brown vitter liquid from the eggplant is drawn out.

Remove the saturated paper towel and with a fresh paper towel loosely wipe the eggplant down to remove excess salt.


In a heavy pot, heat 3 Tbl olive oil over medium- high heat.

Add carrots, onion, and garlic. Season and let cook for about 3-4 minutes.

Add eggplant, zucchini and mushrooms to the pot. Season again and let cook until moist and softened.

(If using dried herbs, add now.)

Deglaze the pan with a splash of wine or other liquid, scraping up any brown bits on the bottom.

Add tomatoes, olives and fresh herbs. Let cook for 5-7 more minutes on a low simmer.

Serving Suggestions

-With a beautiful whole grain crusty bread, goat cheese and a big arugula salad.

-Over spaghetti squash

-As an appetizer with crackers or bread

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