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Ingredients
- 1 eggplant
- 1 tsp salt
- 2-3 Tbsps olive oil
- 4 cloves garlic coarsely chopped
- 1 medium onion halved and thinly sliced
- 2 14.5 oz cans diced tomatoes with juice
- 1-1 1/2 cups bell pepper cut in 1-inch pieces
- 1/2 cup fresh basil coarsely chopped
- 1/4 tsp black pepper
- dried oregano to taste
- 3 zucchinis halved lengthwise then sliced
- Parmasean cheese to taste
Ingredients
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Instructions
- Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.
- In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano.
- Cover and simmer, stirring occasionally, for 20 minutes.
- Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed.
- Serve with fresh shredded Parmesan cheese, if desired.
