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Farmer`s Garden Stew

1 medium onion
2 to 3 cloves garlic (1 to 2 teaspoons, minced)
1 teaspoon salt
4 tablespoons olive oil
1 medium eggplant
2 small zucchini (about 6 inches long), or substitute yellow squash
3 medium tomatoes
1 bell pepper, any color
1/2 teaspoon thyme
1 teaspoon black pepperChop onion, mince garlic and combine them with salt and olive oil in a heavy, wide pan. Set the pan over high heat. Stir onions occasionally as you prepare vegetables.Trim the eggplant. Peel it only if you want; it isn`t necessary. Cut into 1-inch cubes and add it to the pan as you do, stirring. Trim zucchini and cut into 1-inch cubes. Add it to the pan as you prepare it. Peel and core tomatoes. Chop them and add to the pan. Core the bell pepper, dice it and add it to the pan. Add thyme and black pepper.Reduce heat to medium-low. Stirring occasionally, cook the mixture, uncovered, about 30 minutes or until vegetables are tender.Serves 4.

Peanut-cheese loaf
Peanut Cheese Loaf2/3 cup cooked oatmeal or rice1/4 cup chopped green pepper3 tablespoons minced onion1 teaspoon salt2 teaspoons lemon juice1 cup chopped salted peanuts2/3 cup fine crumbs1/4 pound cheese, grated (about 1 cup)1 egg1/3 cup milkCom (Upload by user)