Prep Time
20 Mins
Cook Time
41 Mins
Yield
8 servings (serving size: about 2/3 cup)

Full of vegetables and Italian flavors, this dish is excellent spooned over rice or polenta or served as a complement to grilled chicken.

How to Make It

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes or until tender. Add red bell pepper; sauté 2 minutes. Add zucchini; sauté 2 minutes. Add eggplant and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Uncover; simmer 10 minutes. Remove from heat, and stir in basil.

Oxmoor House Healthy Eating Collection

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