Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, crushed and minced
- 1 large onion, quartered and thinly sliced
- 1 small eggplant, cubed
- 2 green bell peppers, coarsely chopped
- 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
- 2 to 4 small zucchini, cut into 1/4-inch slices
- 1 teaspoon dried Italian spices
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh parsley
Heat olive oil over medium heat, and add garlic & onions until softened. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender.