I love a good vegetarian dish. I always have tons of veggies lying around, and occasionally, I like to throw them together in a saute and serve them over pasta or polenta. I don’t worry about exact measurements – just get it all in a saute pan and go from there.

Tomato and Eggplant Saute

Olive Oil
Onion, chopped
Garlic, minced or pressed
Bell peppers, any color, chopped
Eggplant, peeled and chopped
Cherry Tomatoes, halved
Spices of your choice (try cumin/chili powder or oregano/thyme)
Chicken Broth, Vegetable Broth or water
Kosher Salt and Freshly Cracked Pepper

Heat 1-2 tablespoons of olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened. Add bell peppers and eggplant, cook down until softened, about 10 minutes. If pan gets dry, add broth or water as needed. In the last few minutes of cooking, add the tomatoes. Stir, add spices, salt and pepper. Serve over pasta or polenta.

For the polenta, cook as directed, and stir in a handful of parmesan cheese and season with salt and pepper. Top the polenta with the sauteed vegetables, sprinkle with parmesan cheese and serve.