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Summer Vegetables In Red Sauce



- 1 yellow onion
- 4 cloves garlic
- 2 Tbsp olive oil
- 1 eggplant
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 red bell pepper
- 1 zucchini
- 1 24oz. jar pasta sauce
- 2 Tbsp chopped fresh parsley (optional garnish)


- 5 cups water
- 1 tsp salt
- 1 cup yellow cornmeal
- 2 Tbsp butter
- 1/4 cup grated Parmesan

Directions :

Step 1 : hash the onion and hash the garlic. Add the onion, garlic, and olive oil painting to a large pot. Fry over medium heat until onions are softened.
Step 2 : While the onion and garlic are cuisine, bones the eggplant into ½- inch pieces. Add the eggplant to the pot with the Italian seasoning, swab, and pepper, and continue to sauté over medium heat.
Step 3 : hash the red bell pepper. Once the eggplant has softened, add the minced bell pepper to the pot and continue to sauté.
Step 4 : Slice the zucchini into ¼- inch thick quarter- rounds, also add them to the pot. Continue to sauté just a couple twinkles more, or until the zucchini just begin to soften.
Step 5 : Add the red sauce and1/4 mug water to the pot and stir to combine. Let the vegetables poach in the sauce for 5- 10 twinkles, or until they reach your asked position of tenderheartedness.
Step 6 : While the vegetables are stewing, bring a separate pot of water to a pustule.
Step 7 : Once boiling, stir in the swab, also pour in the cornmeal while whisking. Continue to cook and whisk until the cornmeal thickens( this should be snappily).
Step 8: Once the cornmeal has thickened, stir in the adulation until melted, also add the grated Parmesan. Stir to combine, also taste and acclimate the seasoning to your relish.
Step 9: To serve, ladle ⅔ mug cornmeal into a coliseum also top with one mug of the vegetables and red sauce. Garnish with diced parsley if asked .