Last Night's Dinner

Last night we used the fresh vegetables from the farmer's market this weekend to make roasted yellow bell peppers filled with a chopped eggplant, summer squash, zucchini, and plum tomato sauteed with garlic and red onion, mixed with toasted pine nuts, golden raisins and a few tablespoons of eggplant-sundried tomato paste, lightly seasoned with thyme, salt and pepper, and a hint of fresh marjoram.  A vegetable explosion!