Ingredients

To serve 4 to 6.

1/3 cup olive oil
1 medium yellow onion, halved from stem to root, then cut into thin slices
3 small yellow squash, halved lengthwise and sliced
3 small zucchini squash, halved lengthwise and sliced
3 small Japanese eggplant, halved lengthwise and sliced
3 Roma tomatoes, peeled, seeded and chopped into small dice
1 package Fredericksburg Farms Victory Garden Vegetable Dip mix
1 cup chicken broth
½ cup grated Parmesan cheese

Instructions

Heat the olive oil in a heavy-bottomed 12-inch skillet over medium heat.  When oil is hot, add the onion and sauté, stirring often, until onion is beginning to brown, about 8-10 minutes.  Stir in the yellow squash, zucchini, eggplant, ad tomatoes.  Cook, stirring often, for 4 minutes.  Stir in the Victory Garden Vegetable Dip mix and chicken stock, stirring to blend the dip well.  Cook, stirring frequently, until the stock has almost evaporated, about 12 minutes.  A rich and thick gravy should develop.  Remove from heat and stir in the grated Parmesan cheese.  Serve hot.