Lunch, dinner or a side

4 tablespoons olive oil
1 yellow onion, chopped
3 zucchini squash, halved lengthwise and chopped
1 eggplant peeled, chopped 
5 cloves garlic minced
2 large vine tomatoes, chopped
½ tsp salt or to taste
Heat 2 tbsp olive oil in a large skillet or wok over medium heat, and add the 2 cloves of garlic. Sauté for 3-5 minutes
In a separate medium pan over medium heat, add the remaining EVO, chopped onion and garlic, sauté for 8-10 mins
Add zucchini and eggplant, salt and pepper to the large skillet. Cover and stir every couple of minutes. About 10 minutes
Add your chopped tomatoes to the medium pan, combine ingredients well and cook until the “sauces” reaches a boil
Once the sauce begins to boil, add to the veggie mixture
Continue cooking and stirring until the vegetables reach desired level of done-ness, for me this was another 7 minutes or so. (Don’t allow your veggies to get soggy)
Sprinkle on some salt and pepper


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