• 2 Tbs olive oil
  • 2 cloves garlic, finely chopped
  • 1 large red onion, cut lengthwise into quarters, and again
  • 1/2 cup toasted pine nuts
  • 1 dessert spoon Broth of Life Chicken Broth
  • 1 cup filtered water
  • 1 medium eggplant, 1/2 inch dice
  • 2 large ripe tomatoes
  • 2 small zucchini, 1/2 inch dice
  • 2 small yellow squash, 1/2 inch dice
  • 1 1/2 tsp dried oregano


  1. Pop a heavy bottomed saute pan over medium heat for 1 minute, then add olive oil
  2. When the oil is hot, add the onion, garlic and toasted pine nuts and saute for 3 minutes until the onion is slightly soft
  3. Add Broth of Life Chicken Broth, 1 cup water and eggplant and cook stirring occasionally for 10 minutes until eggplant is tender
  4. Add tomatoes, zucchini, dried oregano and yellow squash and cook for a further 10 minutes or until the zucchini and squash are tender but still firm to the bite and brightly coloured.



Broth of Life Bone Broth

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