Farmer's Garden Stew

Makes 4 servings

• 1 medium onion
• 2 to 3 cloves garlic
• 1 tsp. salt
• 3 T olive oil
• 3 medium tomatoes
• 1 medium eggplant
• 1 bell pepper, any color
• 2 small zucchini (about 6 inches long), or substitute yellow squash
• 1/2 tsp. thyme
• 1 tsp. black pepper

1. Chop onion, mince garlic and combine with salt and olive oil in a heavy, wide pan. Set pan over high heat.
2. Peel the tomatoes and eggplant only if you want; it isn't necessary. Trim the vegetables (remove cap from the eggplant, core tomatoes and pepper, etc.). Chop eggplant into 1-inch cubes and add to the pan, stirring. Repeat with remaining vegetables, stirring as you add each. Add thyme and black pepper and turn the heat to simmer. Simmer 30 minutes or more, or until vegetables are tender.
3. Serve mixture over rice or noodles, garnished with imported black olives, as a side vegetable, or in a casserole topped with an intensely flavored cheese such as sharp Cheddar and baked until the topping is melted.

Approximate values per serving (main dish): 156 calories, 11 g fat, 0 cholesterol, 3 g protein, 15 g carbohydrates, 5 g fiber, 683 mg sodium, 57 percent calories from fat.

recipe from: The Arizona Republic, 06/11/03