In The Kitchen With Family and Friends: Colleen's Chomboth

This second recipe, in my new series "In The Kitchen With Family and Friends", comes from another high school friend, Colleen.  Colleen and I reconnected a few years ago on Facebook, and I love her passionate posts in support of animal rights!   Colleen comes from an Italian family, and Chomboth is one of her family favorites.  Colleen said Chomboth, pronounced "chumbauth", means things thrown together. Back in the "day", when Italians could not afford meat, this is what they made.  Colleen said her 92 year old Grandmother still makes it!

This recipe looks and sounds so incredibly good.  I would eat this every single day of the week if I could,  I love every single vegetable in it. 

• 2 Red sweet peppers
• 1 Zucchini
• 1 Yellow squash
• 1 Medium onion
• 1 Small eggplant
• 1 Jar of red sauce
• 1 Small garlic clove
• 1 Tbsp. Italian seasoning
• 2 Tbsp. olive oil 

Cube up the red pepper, zucchini, yellow squash and onion.  Set aside in a bowl.  Take the skin off the eggplant, cube that up and set aside in a separate bowl.  Chop up the garlic clove and in a large frying pan on med/lo heat put in the olive oil and garlic.  Let the garlic just cook for 30 seconds then toss in the zucchini, yellow squash and onion.  Cover the pan and stir up every minute or so.  When veggies start to soften up add eggplant and Italian seasoning.  Cook until vegetables are soft but not mushy.  Add as much sauce as you want.  Cook for 1 minute.  You can serve this over polenta, or eat with Italian bread, or just by itself,  if you want! It's even great over rice.

Editors Note:  I am making polenta next week, and I think this would be awesome on it!