Ingredients

28 ounces Tomatoes ( crushed )

4 ears Zucchini (DICED)

4 ears Summer Squash (diced)

2 ears Potatoes (peeled and diced)

2 ears Onions (chopped)

1 Tomato (large, chopped)

1 Carrot (large, peeled, chopped)

1 Eggplant (small, diced)

1 cup Chicken Broth ( or veggie broth )

2 tablespoons Olive Oil

1/4 teaspoon Red Pepper Flakes ( crushed)

1/4 teaspoon Sea Salt

Preparation

  1. Heat olive oil in a large skillet over medium high heat and add diced potatoes, carrot and eggplant.

  2. Season with salt and pepper and cook until vegetables are fork tender. 12-15 minutes.

  3. Add in crushed tomatoes and chicken broth and bring mixture to a boil.

  4. Reduce heat to medium-low and add seasoned zucchini, squash, onion and tomato, and red pepper flakes.

  5. Cover and cook, stirring occasionally, for at least 15 minutes, or until squashes are tender.