Easy Squash and Eggplant Stir fry:

Last night, I let my garden decide my supper and used the following recipe for an easy squash and eggplant stirfry:



Pam Cooking Spray

1 tsp Extra Virgin Olive Oil

1 tsp Butter

1 Bay leaf

2 cloves fresh garlic minced

1 medium fresh raw eggplant, peeled and chopped into 1 inch cubes
1-2 medium fresh yellow squash ends trimmed then discarded, cut into 1 inch cubes

1/2 medium yellow onion coarsely chopped

1/2 cup water

Salt and Black pepper to taste.





You can also add Zucchini, bell pepper, mushrooms, chicken, Italian sausage, smoked sausage or bacon depending on your taste.



For additional seasoning you can add one of the following, depending on your taste:



Add 1 Tbs Soy Sauce and 1/2 tsp ginger; 1 to 2 Tbs of Italian blend dry seasoning or fresh herbs to taste; 2 Tbs Cajun Seasoning Blend; or add a can of drained Rotel Tomatoes or fresh chopped tomatoes

I used Rotel.





Spray pan with pam, add olive oil and heat on medium. Add garlic, onion and bay leaf. If you are using meat, add those too. Cook on medium heat stirring frequently until meat is done and onions are clear. Add vegetables and butter. If you are using the additional seasoning, like soy sauce or rotel, add that now. Stir frequently, 3-5 minutes. Add water, cover and simmer an additional 4-5 minutes.



Serve with your favorite style of rice. I used Jasmine.