Serves: 5
Total Calories: 71

1 eggplant, diced
4 teaspoons olive oil
2 onions, diced
1 red and 1 yellow pepper, diced
2 garlic cloves, smashed
1 teaspoon fennel seed
2 bay leaves
1 teaspoon Herbes de Provence or dried thyme
2 small zucchini, diced
2 cups fresh tomatoes or 1 (14.5-ounce) can diced tomatoes
salt and pepper to taste

AT HOME:
1. Peel eggplant and cut into diagonal 1/2” slices.

2. Squeeze eggplant between paper towels to remove excess liquid.

3. Dice eggplant and other vegetables into small pieces. (If planning to dehydrate the meal, cut into larger pieces.)

4. In large, non-stick skillet, heat oil and sauté onions until translucent.

5. Add garlic, peppers, fennel, bay leaves and Herbs or thyme; sauté until soft.

6. Add eggplant and sauté until golden.

7. Add zucchini and sauté 5 min.

8. Add tomatoes, salt and pepper; simmer 15 min.

9. Cool and place into 1 gal. freezer bag; let sit overnight; freeze for trail.

AT CAMP:
1. Re-heat.

Note: Herbs de Provence can be found in the spice section of most grocery stores and typically contains rosemary, marjoram, basil, bay leaf, and thyme.

Fun Fact: Grizzly, black bears, hummingbirds and squirrels hibernate in the winter because a long, chilly season of little food and warmth is no picnic for these animals.

Nutritional Facts:

Serves: 5
Total Calories: 71
Calories from Fat: 32

More Recipes from the In The Wild Chef Cookbook:
Amy’s Backpacking Cinnamon Rolls
Barbara’s Tortilla Soup
Beef Stroganoff
Biscuits and Gravy
Cervidae Finger Steaks
Citrus Grilled Fish
Chocolate French Toast
Cole’s Chicken Fajitas
Dad’s Cioppino
Easy, Cheesy Southern Jambalaya
Fadgen’s French Onion Noodle Bowl
Franklin’s Alpine Fish Fry
Fried Camp Pies
Fry Bread
George’s Clam Chowder
Herbed Tomato Rice
Margo’s Ratatouille
Mt. Borah Baggie Omelet
Pettit Lake Backpacker Pizza
Ramen and Summer Sausage
Red Bean Stew
Spaghetti Carbonara
Spicy Meatball Burritos
Super Dave Donuts
The 45 Liter Backpack Burrito
White Bean Chicken Chili