Helen Labun Jordan is Agricultural Development Coordinator for the Vermont Agency of Agriculture and a VPR Commentator. She got this recipe from fellow localvore Lou Anne McLeod.

2 tsp. sunflower seed oil
1 garlic clove, minced
1 cup chopped onion
1 Tbsp chopped fresh basil
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh oregano
½ tsp salt
3 cups chopped plum tomatoes (1 pound)
2 cups chopped peeled or unpeeled eggplant
1 ½ cups chopped zucchini
1 cup chopped green bell pepper
¼ tsp crushed red pepper

* Chopping all the vegetables so that they’re the same size will ensure even cooking.

Heat oil in a large skillet over med.-high heat. Add onion, sauté 3 minutes or until tender, stirring frequently. Add tomato, eggplant, zucchini, bell pepper and garlic.

Cover and reduce heat and simmer 30 minutes, stirring occasionally.

Stir in oregano and remaining ingredients; cook, uncovered, 5 minutes or until most of liquid evaporates.

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