Description
Ingredients
3 tablespoons olive oil
1 cup peeled, diced eggplant
1 cup chopped peeled, seeded tomatoes
1/2 cup chopped onions
1/2 cup diced yellow squash
1/2 cup diced zucchini
1/2 cup fresh whole kernel corn (from 1 ear of corn)
1/4 cup chopped fresh basil
2 tablespoons minced garlic
1 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large skillet over medium-high heat. Add the remaining ingredients, and stir-fry, stirring constantly, for 5 to 6 minutes, or until crisp-tender.
Serve warm as a side dish, or toss with cooked pasta of your choice.
Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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