2 tbs olive oil

2 cloves garlic, crushed and minced

1 lg onion, quartered and thinly sliced

1 small eggplant, cubed

2 green bell peppers, coarsley chopped

4 lg tomatoes, coarsley chopped, or 2 (14.5 oz) cans diced tomatoes

3-4 sm zucchini, cut into 1/4 in. slices

1 med yellow squash, cubed

1 tsp dried basil

1/2 tsp dried ground oregano

1/4 tsp dried thyme

2 tbsp chopped fresh parsley

  1. In a saucepan, heat olive oil over medium heat.
  2. Add garlic and onions and cook, stirring often, until softened (6-7 mins).
  3. Add eggplant, stir until coated with oil.
  4. Add peppers, stir to combine.
  5. Cover and cook for 10 minutes, stirring occasionally.
  6. Add tomatoes, zucchini, squash and herbs, mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not mushy.

Serves 4. Cook Time: 35 minutes approximately


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