Sardines and Summer Squash

Number of servings: 5

Serving Size: 1 cup

Ingredients:

• 1 teaspoon oil
• 3 cups squash (summer), diced small (1 large)
• ½ cup bell peppers, diced small (1 medium)
• 2 cups eggplants, diced small (approx. 1 medium)
• ½ cup green onions, chopped fine (3 stalks)
• 3 cloves of garlic, minced
• 1 cup cherry tomatoes, cut in half (approx 9)
• 1 can (15-ounce) sardines in tomato sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. DICE squash, bell peppers and eggplants. Set aside.
2. CHOP green onions. Set aside.
3. MINCE garlic. Set aside.
4. CUT cherry tomatoes in half. Set aside.
5. Heat oil in a large skillet.
6. ADD squash, garlic and green onions, and SAUTÉ for 10 minutes, stirring occasionally until squash is almost clear.
7. ADD bell peppers and eggplants. COVER and COOK for 5 minutes, stirring occasionally.
8. ADD tomatoes, and COOK for 3 minutes.
9. MIX in sardines in tomato sauce, and ADD salt and pepper. COVER and COOK on low heat for 5 minutes. STIR occasionally.
10. SERVE hot.

Variations:

Squeeze on some fresh lemon juice. If summer squash is not available, use pumpkin.

• Click here to download a PDF of the recipe.
• Recipe contributed by the Northern Marianas College-Cooperative Research, Extension, and Education Service
• ALWAYS PRACTICE SAFE FOOD HANDLING TECHNIQUES: Safe food handling