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Parsley, Sage, Rosemary, and Thyme and a Little Bit of Oregano
Ghee, melted butter, or olive oil
3 medium zucchini, washed and cut into smal pieces
1/3 medium eggplant, peeled and diced
3 small or 2 large tomatoes, peeled and cut in eighths
1 teaspoon dry parsley flakes
1/4 teaspoon dry sage
1/4 teaspoon dry rosemary
1/4 teaspoon dry thyme
1/4 teaspoon dry oregano
Melt 2 to 3 tablespoons ghee, butter or oil in a heavy skillet. Add zucchini and eggplant and saute for 3 to 5 minutes.
Add tomatoes and mix well.
Add herbs and cover and cook over medium heat until tender, stirring occasionally. Total cooking is usually 10-15 minutes.
Serve with rice or over a baked potato.
Note: Other vegetables may be substituted for zucchini and eggplant..