A Brief History of Our Midday Meal
The word "lunch" hasn't always been part of our daily lives. Here's how it evolved.
This hearty dish is sure to keep you going from lunch until dinner!
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 medium eggplant, cut into large cubes
- 3 medium carrots, cut into rounds
- 3 medium red potatoes, cut into 3/4-inch cubes
- 1 tablespoon basil, chopped
- 1 tablespoon oregano, chopped
- Salt and pepper to taste
- Splash apple cider vinegar
Instructions
Heat oil in large frying pan. Add garlic and onions and saute five minutes. Add eggplant, carrots and potatoes and cook, stirring occasionally to keep from sticking, for 10 to 15 minutes. Add basil, oregano, salt, pepper and splash apple cider vinegar and cook covered, another 10 minutes, stirring occasionally, until potatoes are cooked through.
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