‘Gardening trains you to think ahead and care for other living organisms responsibly. Truly infinite are the life lessons this hobby has to offer.’
My father in law is an avid gardener. He is out in the garden every day. He carefully cultivates his own produce and eats it every day. He likes to tell me that his garden is organic, more organic than any farm of shop proclaims. I love this. He used to tell me that the organic label was a sham and that vegetables couldn’t be grown without pesticides. Today he claims his garden is chemical free.
I am happy to take anything he offers me and, in the summer, some of the plants grown in abundance. One day I came home to a box full of vegetables, it was hot, and I didn’t have any room in the fridge, so I cooked the whole lot together into one big pasta sauce. Mr. B said it was the best sauce he had tasted.
It’s simple, easy to make and one pot. Give it a go and feel free to substitute anything you have an abundance of.
Ingredients
- 3 tbsp. EVOO
- 1 tbsp. garlic/3 cloves, crushed
- 8 tomatoes, diced
- 2 eggplant, diced
- 2 zucchini, half moon
- Hand full of green beans, small slice
- Hand full of torn basil
Method
- Warm the oil over a medium heat
- Add the eggplant and toss in the oil until soft
- Add the tomatoes and cook with a little salt until they start to breakdown
- The tomatoes should release water but if the sauce gets a little dry, add a little water, ¼ cup at a time. Add the garlic.
- Add the zucchini and green beans
- Throw in the basil just before serving
- Serve with GF pasta, adding salt, pepper and chili flakes to taste
