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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.