Jilo and Farm Vegetables


2 tablespoons canola oil

3 cloves garlic, minced

1/2 medium onion, sliced thin

1 medium yellow squash, sliced and quartered

1 medium zucchini, sliced and quartered

4 plum tomatoes, sliced and quartered

1/2 cup water

3 jilo*, sliced and quartered

black pepper to taste 

*Jilo is a Brazilian eggplant known for its slightly bitter flavor. For more information on Brazilian crops, visit: www.worldcrops.org 

  1. Wash and prepare fresh vegetables.
  2. Heat oil in wok or large skillet over medium-high heat. 
  3. Add garlic and onion and sauté for 2-3 minutes.
  4. Add jilo and sauté for another 2-3 minutes.
  5. Add water, yellow squash, zucchini, and tomatoes. 
  6. Lower heat and simmer for 10 minutes. Jilo should be tender and soft when poked by a fork. 
  7. Add pepper to taste.
  8. Serve with brown rice, over whole-wheat pasta, or by itself. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 50

Fruits and Vegetables: 1 cup

Fat: 3 g

Fiber: 2 g

Sodium: 0 mg


This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.