1 small eggplant (about 1 lb.), peeled and cut into 1-inch pieces
1/4 teaspoon salt
2 tablespoons chopped fresh basil
How to Make It
Cut first 5 ingredients into 1-inch pieces.
Sauté onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and sauté 8 to 10 minutes or just 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.
Best surprise of all, my vegetable hating grandchildren enjoyed it and changed their minds over what is an icky vegetable. I love the stew consistency and also add a chopped up ring bologna when the kids are planning on visiting.
Great sidedish. I served it with rice. The ingredients can be flexible. I didn't have yellow pepper so used only the red and green. It was a hit with everyone, even those who weren't so fond of vegetables. I'm making it again today!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.