Garden Mix

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  • 1 large zucchini cubed
  • 1 medium to large eggplant cubed *
  • 18 Italian tomatoes (plum) - use less if you use a can of tomato sauce
  • 1 large onion - sliced
  • 5 garlic cloves - reduce the number of cloves if you don’t love garlic
  • 2 celery stalks chopped
  • 2 carrots chopped - can be replaced with green peppers
  • 1 Italian hot pepper - optional but it adds PUNCH
  • 1 - 2 tablespoons olive oil
  • 1 tablespoon Italian herbs **


  1. Coat large Dutch oven or saucepan bottom with olive oil. (Remember olive oil heats quicker than vegetable oil and could burn onions.)
  2. Add onion, zucchini and eggplant. (These vegetables take longer to cook; therefore, you need to add them early.)
  3. As eggplant begins to brown, add garlic. When eggplant is brown, add tomatoes, celery, carrots, Italian hot pepper, and whatever else you like.
  4. Bring to a boil for 1 minute, reduce to simmer for 20 minutes to 1 hour. The longer this cooks, the thicker it gets.
  5. Serve in a bowl accompanied by Italian bread. NOTE: you may add Italian sausage also.


* Press eggplant to release water. If you do not press eggplant and use tomato sauce, you will have soup-like mixture instead of stew.

** If you use dried Italian herbs, add last. Dried herbs loose flavor during cooking process; whereas, fresh herbs release flavor during cooking.

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