Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 2 tablespoons vegetable oil

  3. 1 medium unpeeled eggplant, cubed

  4. 1 medium zucchini, cubed

  5. 1/2 of a medium red pepper, seed and chopped

  6. 1/2 of a medium yellow or green pepper, seeded and chopped

  7. 1 to 2 cloves garlic, finely minced

  8. 1 (28-ounce) can diced tomatoes in juice, undrained

  9. 1 tablespoon sliced or chopped sundried tomatoes

  10. 1/2 to 1 teaspoon dried Italian seasoning

  11. 1 teaspoon salt Freshly ground black pepper Freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook onion in oil over medium heat for 10 minutes or until softened and golden brown, stirring occasionally. Add eggplant; cook and stir 5 minutes. Add zucchini, peppers and garlic; cook and stir 5 minutes. Add canned tomatoes, sundried tomatoes, Italian seasoning, salt and pepper; bring to boil. Reduce heat to low; cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally. Serve sprinkled with Parmesan cheese.


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