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Ingredients:
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Vegetable oil
Spiced ham
Onions, chopped
Bell peppers
Celery
Salt
Cayenne
Freshly ground black pepper
Medium Eggplant
Zucchini, cut into 1 inch cubes
Yellow squash, cut into 1-inch
cubes (about ½ pound)
Fresh tomatoes, peeled, seeded and chopped
Garlic, chopped
Fresh basil, chopped
Dried thyme |
3 tablespoons
¼ cups
2 cups
1 cup
1 cup
2 teaspoon
½ teaspoon
½ teaspoon
1
1
1
3 cups
2 tablespoons
½ teaspoon
½ teaspoon |
Method:
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Heat the oil in a Dutch oven over
medium-high heat. Add the ham and cook for about 2 minutes. Add the
onions, bell peppers, celery, salt, cayenne, and black pepper. Stir
constantly' for about 3 minutes, or until the vegetables are slightly
wilted. Add the eggplant and cook for 4 to 5 minutes, or until slightly
tender.
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Add the zucchini, yellow squash,
tomatoes, garlic, basil, and thyme. Reduce the heat to medium and
stirring occasionally, for 8 to 10 minutes or until the mixture is a
little soupy. The vegetables should have a little crunch to them.
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Serve warm or it can be cooked a day
ahead. It gains in flavor when reheated.
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