Earlier this week I prepared this dinner in an effort to use up some of our summer squash that I have more of than I can eat. This dinner is a great make-ahead meal and you can easily reheat in the microwave or on the stovetop. I’ve been eating this all week long since Big Guy was traveling for work. And trust me, you’ll have leftovers – this recipe makes a ton of stew.
Semi-drained diced tomatoes (I used fire roasted tomatoes with chiles for an extra something-something) and combined with the drained and rinses chickpeas and set aside.
Sauté garlic in EVOO along with chopped red onion, red bell pepper, squash and eggplant. (I doubled the amount of squash and left out the zucchini.) Once tender, stir in the tomatoes and chickpeas along with a little salt and cook for 5 minutes.
Uncover the pan and add a splash of red wine vinegar and paprika and cook until slightly thickened.
Topped with a fresh sprinkle of basil, this dinner is a great way to let your summer vegetables shine.
What’s growing in your garden?