Wednesday: sauteed vegetables

The priority was to come up with a use of zucchini, eggplant, and tomatoes to help clear the fridge for Thursday's new biokiste. That wasn't hard to do at all... :-)

Sweat a couple crushed garlic cloves together with a diced onion and some piri piri chilis in olive oil. Add zucchini and eggplant, each diced small, and salt and saute another few minutes. Add chopped tomatoes, bay leaves, lemon zest, salt, and pepper, cover, and let simmer 15-20 minutes. Serve topped with chives.

We ate this with thinly sliced pork loin chops that I seasoned well and then seared in the pan and a big green salad.