2 tablespoons drawn butter or oil
2 cloves garlic, minced
1 medium onion, diced
1 medium eggplant, diced
2 medium zucchini,diced
2 medium yellow squash, diced
1/2 cup chicken broth
1 (10 ounce) can Rotel tomatoes
1/2 cup toasted pine nuts
1 1/2 teaspoons herbes de Provence
Heat pan. Add oil. Add onions, garlic and nuts. Saute. Add broth and eggplant. Cook until crisp tender Add tomatoes, herbs, zucchini and squash. Cook until crisp tender.
Presented by Olivia Sipe, Miss Olivia's Table
5/9/2018
