Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 cups onion, chopped
- 1 bay leaf
- 1 medium eggplant, peeled and cubed (about 7-8 inches long by 4-5 inches wide)
- 1 1/2 teaspoon salt
- 1 1/2 teaspoons basil
- 1 teaspoon marjoram or oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 medium zucchini, peeled and cubed
- 2 medium bell peppers, cut into strips
- Freshly ground black pepper, to taste
- 2 large tomatoes, chopped or 1 14 1/2-ounce can diced tomatoes
- Freshly minced parsley, optional
- Minced olived, optional
How to Make
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Step 1: Heat oil over medium heat in a deep skillet; add garlic, onion and bay leaf; saute 5 minutes.
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Step 2: Add eggplant, salt and herbs; stir; cover and cook 15 minutes, stirrling occasionally, for 15 to 20 minutes or until eggplant is soft.
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Step 3: Add zucchini, peppers, black pepper and tomatoes; cover and simmer for 10 minutes or until zucchini and bell peppers are tender.
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Step 4: Serve hot, warm or at room temperature with optional parsley and olives if desired.
We hope you enjoy this recipe!
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