Friday, August 27, 2010

Animal, Vegetable, Mineral III

How do you feel about faux fur?  I kinda love it, but would hate if someone thought I was wearing the real thing.  I don't own any, but it is a huge trend for fall.

It's harvest time in Minnesota.  I could eat this every day.


Serves 8
  • 1/3 cup olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
  • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
  • 1 can (28 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 cup chopped fresh basil


  1. In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
  2. Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
  3. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)

Crystal-and-pearl symphony bracelet

Yes, please.

1 comment:

  1. Thanks for the recipe. People keep giving me zucchini and I'm running out of ways to use it.

    I'm for faux fur, but only sometimes. My sister used to have an amazing vintage fake leopard coat. I wore it a lot and pretended I was as cool as Edie Sedgwick.