Ingredients (serves 6-8):
2 tablespoons extra virgin olive oil
½ onion, finely chopped
½ teaspoon sea salt
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Pinch black pepper
1 large summer squash, diced into ½-inch cubes
1 pound string beans, cut into 1-inch pieces
2 tomatoes, finely chopped
Juice of ½ lemon
2 tablespoons chopped cilantro
1. Heat olive oil in large skillet. Add onion and sea salt; cook over medium-high high until onion is soft at translucent, about 5-7 minutes. Stir in garlic, cumin, paprika, and black pepper.
2. Add string beans and sauté for 1 minute. Add eggplant, stirring minimally for the first 1-2 minutes so that the eggplant begins to become golden. Add tomatoes and cook over medium heat until the vegetables are tender, about 5 minutes.
3. Stir in lemon juice and garnish with cilantro; serve.