Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 


1 small eggplant, (about 1 lb) peeled and cut into ½ -inch cube

1/8 tsp plus ¼ tsp salt

1 medium-sized red onion, chopped

2 medium sweet bell peppers, seeded and cut into ¾ inch pieces

1 packages (10 oz) mushrooms, cleaned and quartered

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

¾ tsp black pepper

½ tsp Italian seasoning

1 medium sized yellow squash, quartered and cut into ¾ inch pieces

1 tbs fresh chopped basil

Olive oil

1 medium Zucchine

Place eggplant in a strainer and sprinkle with 1/8 tsp salt; let stand for 20 minutes and press out as much liquid as possible.


In a large skillet or Dutch oven heat 1-2 tbs olive oil.  Saute onion, bell peppers and mushrooms until tender.  Add eggplant, drained diced tomatoes and sauce, Italian seasoning and cook until tender.  Add squash and continue cooking until tender.  Stir in basil and remaining salt.  Drizzle with olive oil, if desired