Sautéed onion, garlic and oregano flavor this vegetable mixture. If you like, substitute frozen green beans for the squash, or mush¬rooms for the eggplant. Drained canned water chestnuts or frozen cooked lima beans are also good additions. Spoon the vegetables over brown rice or linguine.
Cut squash in 3 pieces crosswise, then in thin strips lengthwise. Peel eggplant and cut in thin strips.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add eggplant and sprinkle with salt. Sauté, tossing constantly, about 7 minutes or until just tender.
Transfer to a bowl.
Add 2 tablespoons oil to skillet. Heat over medium-low heat. Add onion and cook, stirring often, about 7 minutes or until softened but not brown. Add pepper strips, salt and pepper and cook, toss¬ing often, about 5 minutes or until onions and peppers are nearly tender. Add squash and eggplant and cook, tossing often, until squash is crisp-tender, about 3 minutes. Transfer vegetables to a shallow bowl or a platter.
Add remaining olive oil to skillet from cooking vegetables and heat over low heat. Add garlic and cook about ½ minute. Add oregano and half of toasted almonds and heat 2 or 3 seconds. Pour mixture over vegetables, add parsley and toss well. Taste and adjust seasoning. Serve garnished with remaining toasted almonds.
Makes 4 servings.
Note: To toast slivered almonds, toast the nuts on a baking sheet or baking tray in a preheated 175°C (350°F) oven or toaster oven. Toast 4 to 5 minutes or until they brown lightly; watch them care¬fully so they don't burn. As soon as they are ready, transfer them to a plate so they won't continue to brown from the heat of the tray.