Cook Time: 45 minutes
Ingredients:
- 4 tsp olive oil
- 2 medium sweet potatoes, peeled and diced
- 1 medium eggplant, peeled and diced
- 2 14 oz cans of diced tomatoes
- 1 package of Cabot Hand-Rubbed Tuscan Cheddar Cheese, shredded
- 2 cloves of garlic, sliced
- salt and pepper to taste
Instructions:
1. Heat large saute pan on low-medium heat and add oil and garlic slices.
2. Add sweet potatoes to pan and allow to cook for approximately 10 minutes, covered.
3. Add eggplant and continue cooking for approximately 10 more minutes covered. Monitor for softness.
4. Add salt and pepper to taste.
5. Add tomatoes and simmer for approximately 15-20 minutes, until vegetables are soft.
6. After vegetables are fully cooked, transfer to a bowl and add shredded cheese.
7. Serve and Enjoy.