(Adapted from Cooking Light Magazine)

The following recipe is based on the food we glean and the product we prepare from the Farmer’s Market – you can use our product in the following recipe for quick, delicious, and healthy eating. Not only do you save time using these prepared vegetables, but you support our venture as we move forward into making Farm to Freezer a sustainable operation.
~To thaw frozen vegetables and sauce, immerse package in cold water for one hour or place package in a bowl and thaw in refrigerator overnight. Do not thaw at room temperature.~
1 large onion, chopped
Garlic-minced optional*
1-qt. package Farm to Freezer roasted eggplant, thawed and cut into strips
1qt. package Farm to Freezer blanched peppers cut into strips
1 qt. package Farm to Freezer blanched zucchini
1 qt. Farm to Freezer tomato sauce
½ t dried basil
½ t dried oregano
½ t dried dill
1/8 t black pepper
3 c cooked couscous
½ c grated fresh Parmesan cheese
1. Heat oil in a large heavy bottom soup pot over medium-high heat. Sauté onion for 8 minutes or until onion is tender. If using, sauté garlic for 1 minute.
2. Add thawed eggplant, sweet peppers, zucchini, tomato sauce and herbs. Cook on medium high for 15 or 20 minutes until vegetables are very tender and flavors meld together). Serve over couscous; sprinkle with cheese. Yield: 6-8 servings.
* Note that the Farm to Freezer tomato sauce is already seasoned with garlic, herbs, onion and salt so only use additional ingredients to taste. If using fresh herbs, use 2 teaspoon measure. Serve with couscous in either whole wheat, regular, or Israeli (large) versions.

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