How to Make It
Sauté onion, green pepper, celery, and garlic in oil in a large Dutch oven until vegetables are crisp-tender. Add eggplant and zucchini; cook 15 minutes, stirring occasionally. Add tomatoes, salt, pepper, orégano, and basil, stirring well; cover and cook 15 minutes. Sprinkle with olives before serving.
Oxmoor House Homestyle Recipes