2 each large purple eggplant, zucchini, red onion and bell pepper, summer squash, diced
4 garlic cloves, minced
1 T each Old Bay, oregano and basil
1 large can stewed tomatoes
Extra virgin olive oil (EVOO)
Add garlic to EVOO in pan and brown lightly in large sauté pan, then add spices and vegetables to coat evenly under low heat.
Add tomatoes and heat up on medium heat until vegetables are soft. Serve warm or even room temp.
Note: You can reheat in oven the next day, in pirex pan, 300 for 20-30 minutes.
Serve with sliced fresh basil on top.