Serves 3 or 4. “This is so simple, but the colors are pretty.”
5 small Brazilian orange eggplant
1 large green zucchini
1/2 medium onion
1/2 green bell pepper
2 tbls. Ro-tel diced tomatoes with green chilies and lime
2 tsps. olive oil
2 tsps. fresh chopped basil
Salt and pepper, to taste
1. Clean fresh vegetables thoroughly. Do not peel. Slice vegetables in thin rounds.
2. Sauté all ingredients about 2 minutes. Add a tablespoon of water. Cover ingredients and steam until ingredients soften and meld (about 10 minutes). Season to taste.