This old school recipe has been in my family for ages because in the autumn there are always a couple of vegetables that hang around in abundance. It's a super easy preparation that you can throw together in about 10 minutes flat. A great combo of sweet peppers, zucchini, eggplant, and onions, this mixture is great in a sandwich or served over rice, scrambled eggs, or pasta. I can a dozen jars or so every fall and pull it out for company throughout the year.
Ingredients:
Roughly chop all vegetables. Heat oil in a large frying pan. Add all vegetables, salt and pepper, garlic, and chili, and heat to a low simmer. Cook for 1 hour, until vegetables are soft and combined. Cool and serve at room temperature.
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