1 Tbsp.      Garlic, Chopped

4 fl. oz.      Olive Oil

12 oz.        Onions, medium dice

12 oz.        Eggplant, medium dice

6 oz.          Green Pepper, medium dice

6 oz.          Red Bell Pepper, medium dice

8 oz.          Zucchini, medium dice

1/4 cup     Rose Hip and Lavender Tea, brewed strong

1 oz           Basil, Fresh and chiffonade

24 oz.        Tomato Concassee

1 oz.          Kosher Salt

TT             Wh/Blk. Pepper


1. Saute onion and garlic in oil until aromatic.


2. Add bell peppers, eggplant, zucchini and continue to saute for about 10 minutes until tender.


3. Deglaze with tea and saute high to reduce quickly without burning.


4. Add tomato concassee, basil and seasonings. Saute for 5 more minutes or so, season to final taste and serve.



Pro Tip:

Interesting History & Trivia:

We Love You.