Summer Vegetable Medley

Ingredients

5 cloves
garlic (chopped fine)
3 tablespoons
olive oil
4
small eggplants (cubed)
2
tomatoes (chopped)
1⁄4 cup
fresh basil (chopped)
 
water
1
lemon (juiced)
 
salt (if pemitted)
 
other seasonal vegetables, chopped (optional)
Yields:
servings

Instructions

Saute the garlic in olive oil until slightly toasted. Add the eggplant, squash or other vegetables and toss around until a little golden. Add tomatoes, basil and a little water, just enough to allow vegetables to simmer. Simmer covered for about ten minutes. Stir once or twice. Uncover and allow the moisture to steam off. Pierce with a fork to be sure the vegetables are done. Finish with lime juice and salt.