1 green bell pepper
1 red bell pepper
1 yellow bell pepper
½ lb. zucchini
½ lb. yellow squash
1 large onion, coarsely chopped
2 garlic cloves, minced
3 tablespoons extra virgin olive oil
2 (14.5 ounce) cans diced tomatoes
1 small eggplant, peeled and cut into 1 inch pieces
¼ teaspoon salt
2 tablespoons chopped fresh basil

Directions: Cut first 5 ingredients into 1-inch pieces. Sauté onion in garlic in large skillet over medium heat. Stir in tomatoes and next 2 ingredients and sauté until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil. Add salt and freshly ground pepper to taste and sauté 3 minutes.

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