By Courtney O’Dell @sweetcdesigns
2 tbsp grapeseed oil
1 bell pepper, any color, diced
1 eggplant, skin on, diced
1 zucchini, diced
1/2 cup walnuts, diced very fine
8 oz diced tomatoes with green chilies
2 tbsp taco seasoning
1/4 cup water
In a large pan, heat grapeseed oil until shimmery. Add bell pepper, and cook on medium high heat until slightly browned – about 4 minutes. Add eggplant and zucchini, cook until reduced by half – about 10 minutes. Add walnuts, diced tomatoes, stir well and stir in taco seasoning with water. Stir well to mix and be sure seasoning evenly coats mixture. Let water cook off – about 10 minutes.
