This recipe was created by Zone consultant Sue Knorr
In a large skillet over medium heat, sauté the onion in 1 tablespoon olive oil for a few minutes. Add the peppers and garlic and cook a few minutes longer. Add the zucchini and eggplant, cooking until tender. Make sure the eggplant is cooked through. Add the tomatoes, stock, basil, salt and ground pepper and bring to a simmer. Reduce heat to low, cover and let simmer for 15 minutes. In another skillet, over medium heat, sauté the shellfish in 1 tablespoon olive oil, just until translucent, taking care not to overcook. Add the shellfish mixture to the vegetable mixture, and serve. Distribute the blueberries equally among 4 bowls and serve for dessert. Note: The vegetable portion of this recipe can be made the day before. The following day reheat the vegetables while you quickly sauté the shellfish, and then combine the two. Shellfish is best when cooked just before serving.