Adventure Mouth!

Ingredients 4 T olive oil 1 eggplant, diced (500 - 550 g per eggplant) 2 zucchini, diced (~300 g per zucchini) 1-2 onions, diced (400 - 450 g per onion) 2 bell peppers (1 red, 1 green), diced (210 g per pepper) 6 garlic cloves, slivered Tomatoes (choose 1) 7-8 Roma tomatoes, diced 3 cans of stewed tomatoes (Italian seasoning) 1 t sugar 1 tsp red wine vinegar (optional) Herbs Thyme (6 fresh springs or 2 tsp dry) Parsley (2 fresh stems w/ leaves or 2 tsp dry) (italian flat-leaf preferred over curly, but either works) Basil (2 tsp) (optional) Oregano (optional) Rosemary (optional) Sea salt and black pepper to taste Instructions Prep veggies. In a wide pot or pan, sauté the eggplant.  Heat 2 T oil to lightly smoking on high heat, add eggplant and season w/ salt (~1/4 tsp).  Brown/sear for 2-3 minutes (1 or 2 sides browned).  Set aside to cool in a single layer. Repeat with zucchini (1 T oil, 3-4 min) and set aside to cool in a single layer. Repeat with onions (1 T oil, 4...

Ingredients 8 roma tomatoes, halved Olive oil Onion, chopped Celery, chopped Garlic (optionally, roasted) Green bell pepper Basil Oregano Eggplant, cubed Zucchini, sliced Squash, sliced Red bell pepper, sliced Salt Pepper Instructions Chop and mix onion, celery, garlic, green bell peppers, and herbs. Oil a baking pan and place the tomato halves in it.  Spread mix around it and drizzle more oil. Bake at 275 for 1 hour.  Turn over the tomato halves and bake another 1 hour. If the onions become too browned, add more oil. The tomato skins should be loose; remove with tongs and bake another half hour, adding a bit more oil.  Remove and store in fridge as needed. Coat a crockpot in oil and add eggplant, zucchini, squash, red bell peppers, and the previously cooked tomato mix.  Add salt and pepper as needed. Bake uncovered at 350 for 1 hour.  Can be stored in the fridge, and gets better the next day.