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.
Thank you for posting this recipe. It was SO VERY GOOD and a nice change from my usual eggplant or zucchini dishes. I served it over angel hair pasta with some grated parmesan cheese on top, and even my kiddos cleaned their plates tonight. The only thing that would have made it even tastier was if I had some fresh mushrooms and red bell peppers.
ReplyDeleteThanks Claudine, I'm glad you guys enjoyed it :-}
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