Prep Time
20 Mins
Cook Time
20 Mins
Yield
Makes 8 servings (serving size: 1 cup)

How to Make It

Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until crisp-tender. Add eggplant and squash. Cover and cook, stirring occasionally, 10 minutes or until eggplant begins to soften. Stir in tomatoes and remaining ingredients. Cover and cook 5 more minutes.

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