Summer Squash & Japanese Eggplant with Tapenade

Need a recipe for your bounty from the garden? I harvested a yellow squash and a Japanese eggplant and wanted to have them for a side dish to our roasted salmon. Pulling a few things from the fridge, I came up with this simple little recipe that you can try.

Prep the veggies.

Cook the eggplant in some olive oil first. It takes a bit to get it softened. Then cook onions in a little more olive oil and add remaining veggies. When almost done, add 1 Tablespoon of your favorite tapenade, salt and pepper and you're done.

I always have a couple of varieties of tapenade in my fridge. Yes, I love olives! Don't worry if you don't like olives, it only adds a hint of flavor to the veggies.

Summer Squash & Japanese Eggplant with Tapenade

From Chris Pedersen

Yield 4 servings

Category Side Dish

Cuisine Vegan, Vegetarian

Ingredients

1 Tbsp olive oil

1 Japanese eggplant, sliced in rounds

1/4 sliced onion

1 yellow squash, sliced in rounds

1 zucchini, sliced in rounds

1/2 C chopped red pepper

1 Tbsp Tapenade

salt & pepper to taste

Directions

1. Heat olive oil in saute pan or wok over medium heat. Add eggplant and stir until softened. 

2. Move eggplant to the side and add a bit more olive oil. Add onions to the oil and heat until soft. 

3. Add remaining veggies and stir about 3 minutes. Add tapenade, salt & pepper and mix. Don't over cook veggies. Serve with main dish.

What's your favorite recipe for bounty from the garden?