1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1/2 cup bouillon
1 eggplant, cubed
6 large vine-ripened tomatoes, peeled and seeded OR
1 can (28 oz.) plum tomatoes, chopped
2 t. mild chili powder, or to taste
pinch cayenne, or to taste
4 zucchini, sliced
1/4 cup chopped fresh basil leaves
juice of 1 lemon
Cook the onion, peppers and garlic in the bouillon to soften, about 5 minutes. Add the eggplant, tomatoes, chili powder and cayenne, and simmer 20 minutes or until the eggplant is tender, stirring occasionally and adding more bouillon if necessary. Add the zucchini, basil and lemon juice and simmer another 5-10 minutes, until the zucchini is tender but still bright green.
4-6 servings
