Garden Fresh Skillet

This is a simple, easy, quick and delicious way to use up a medley basket of late summer's harvest: This is an idea, a starting point, but you may vary as much as you'd like from this recipe; take away or add as it fits what's in your kitchen:

Ingredients (amounts to taste)

-Shallots or sweet onions

-Bell peppers and hot peppers

-Fresh Basil

-Sea Salt

-Fresh Garlic

-Olive oil

-Coconut oil or butter

-Eggplant

-zucchini or summer squash

-Heirloom tomato

-Haystack Mountain Goat Cheese

Slice shallots or sweet onions into quarter to eight inch thick rings. Chop zucchini or summer squash into small circles or half circles, and chop eggplant into small chunks. coarsely chop bell peppers and hungarian hot wax peppers (if you like it spicy). Dice a couple garlic cloves. Dice a handful of fresh Basil.

Heat butter (or coconut oil) and olive oil in a medium skillet over medium high heat. When oil begins to slightly bubble, add the onions and garlic spread evenly over the bottom of the pan. Let caramelize for a couple minutes. Next, add the eggplant and summer squash. Let cook for a couple minutes, covered. Next, add the Chopped peppers and let cook, covered. Season with sea salt without stirring. Slice the tomato into medium size wedges, and layer on top of the other veggies. Let cook for a minute or two uncovered, and top with crumbled Haystack Cheese.