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Saturday, February 25, 2012


Seasonal Recipe of the Week
This is such a useful recipe, you can do so many things with it! Great as a side dish but equally as wonderful with pasta, in an omlete, or on a grilled cheese sandwich.

4 cups fire-roasted, diced tomatoes
4 cloves chopped garlic
1 cup good olive oil
Splash of Sherry (optional)
1 pound eggplant, cubed
1 large onion diced
2 red peppers, diced
2 green peppers, diced
2 zucchini, cubed
2 yellow squash, cubed
1 sprig fresh rosemary
Salt and pepper to taste
10 basil leaves chopped
1 bunch chopped parsley

Sauté onions and garlic in a sauce pan in good olive oil until onions are tender. Add diced tomato and fresh rosemary and let simmer on low until sauce thickens. Add a splash of Sherry if you would like. Sauté the peppers and set aside. Toss the eggplant in olive oil salt and pepper and roast in oven until tender. Use the same procedure to cook zucchini and yellow squash. Once everything is roasted and tender, combine with the tomato sauce and simmer all together for at least 30 minutes. Top with chopped parsley and fresh basil.