Twins Judy and Joy: Zucchini and eggplant in a jam? Oh, yes!

While hiding in the house because of the ridiculous heat earlier in August, Judy and I have been putting the finishing touches on our cookbook. This means countless hours of testing, sampling and typing up recipes. It is a lot of work, but the air conditioner is on and we are tasting everything, so what could be better than that?

We had a few eggplant slices and zucchini chunks left over at the end of one day and the last thing we wanted to think about was dinner! Sooooooooo … Joy being very much like our Dad, who couldn't throw anything away, decided to use the scraps and chop up some onions and garlic and threw it all together to cook.  She let it simmer for about 25 minutes until the vegetables were soft and melting. The most amazing “jam”-like spread was created!

We have been doing this with all our leftover veggies and the family loves it. Slather on some great crusty bread — toasted, grilled or even plain! We also grilled up some chicken, and dinner was served. It was delish!

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Zucchini-Eggplant Jam

2-3 turns of olive oil

1 small sweet onion, chopped

2-3 cloves garlic

2-3 sprigs of fresh thyme

1 zucchini, chopped

1/2 of an eggplant

salt & pepper to taste

Serve with crusty bread.

Heat olive oil in saute pan, add onion and cook until soft. Add the garlic and saute for 3 minutes more. Place the zucchini and eggplant into pan and simmer until very soft. Season with salt & pepper. Taste and re-season. Add any herb your family likes or any other leftover veggies; get creative!

In a blender or food processor, place the mixture. Puree until very smooth. The jam will keep in a well-sealed container in the refrigerator for up to one week. It can be used as a topping for baked potatoes or tossed with pasta as well, Enjoy!

Prepare bread of choice. Serve grilled, toasted or even plain is simply amazing.

Hint: Roasting chunks of garlic cloves in the oven first and then folding into the jam is scrumptious!