30 ml olive oil 2 tbsp
4 cloves garlic, chopped
1 medium onion, chopped
1 small zucchini, diced
1 small yellow squash, diced
1 small eggplant, diced
6 fresh thyme sprigs, chopped
salt & pepper to taste
2 ripe tomatoes, seeded & diced
Preheat a medium skillet over medium-high heat. Add oil. Add garlic and onion. Saute for 2 to 3 minutes until onion is soft. Add zucchini and squash.
Add eggplant and blend into other vegetables. Add thyme, salt and pepper. Cook over medium-high heat, stirring frequently, for 10 minutes or until vegetables are fork tender. Add tomatoes and heat through. Serve over your favourite fish fillet.
Serves 4