• 1 lrg eggplant
  • 5 tbsp olive oil
  • 2 lrg onions, thinly sliced
  • 2 cloves garlic, crushed
  • 4 zucchini, sliced
  • 2 cans chopped tomatoes
  • 1 tsp sugar
  • 1 bouquet garni of 2 sprigs fresh thyme, 2 large sprigs parsley, 1 sprig basil, and 1 bay leaf, ited in a 3 inch piece of celery
  • salt and pepper


Heat oil in large fry pan over medium heat.  Add onions and fry, stirring often, for 10 minutes.

Add the garlic and continue to fry for 2 minutes, until onions are very tender and brown.

Add eggplant, zucchini, tomatoes and juice, sugar, bouquet garni, salt and pepper to taste.  Bring to a boil, lower heat and cover and simmer for 30 minutes.

Adjust seasoning.  Remove garni and dig in.

Sesame Garlic Buds


  • 1/2 pound garlic buds, trimmed; large buds split but attached
  • 2 tbsp butter
  • 1 tsp sesame oil
  • 4 tsps fresh lemon juice
  • 1 tsp soy sauce
  • 1 tbsp toasted sesame seeds


Steam garlic buds until crisp-tender, about 4 minutes.  Drain and rinse with cold water.

Mix lemon juice and soy sauce; set aside.

Melt butter with sesame oil in a heavy fry pan over medium heat.  Add garlic buds and saute about 2 – 4 minutes.

Toss cooked garlic buds in lemon-soy mixture.

Season with pepper and sprinkle with sesame seeds.