Full of vegetables and Italian flavors, this dish is excellent spooned over rice or polenta or served as a complement to grilled chicken.
1 tablespoon olive oil
3/4 cup diced onion (1 medium)
1 1/3 cups diced red bell pepper (1 large)
3 cups diced zucchini (2 medium)
3 3/4 cups diced eggplant (1 medium)
4 garlic cloves, minced
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, undrained
1/4 cup finely chopped fresh basil
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.