3 cups 1/2-inch cubes eggplant (about 1/2 pound)
1 cup 1/4-inch slices zucchini (1 small)
2 cloves garlic, chopped
1 small onion, sliced
1/2 medium green bell pepper, cut into strips
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1/2 teaspoon dried basil leaves
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, cut into eighths

Cook all ingredients except tomatoes in 10-inch skillet over medium heat until vegetables are tender, about 10 minutes. Remove from heat; stir in tomatoes. Cover and let stand 2 to 3 minutes.

Microwave Directions: Omit water. Mix all ingredients in 2-quart microwavable casserole. Cover tightly and microwave on High 5 minutes; stir. Cover and microwave until vegetables are tender, 2 to 5 minutes longer.

Serves: 8

Generally a chef’s book is like a calling card or a portfolio to display their personal work. ~ Sally Schneider