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Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 cup peeled and diced eggplant (1/2-inch dice)

  3. 1/2 cup chopped onions

  4. 1/2 cup diced yellow squash (1/2-inch dice)

  5. 1/2 cup diced zucchini (1/2-inch dice)

  6. 1/2 cup peeled, seeded, and chopped Italian plum tomatoes (about 2)

  7. 1/4 cup chopped fresh basil

  8. 2 tablespoons minced garlic

  9. 1 teaspoon salt

  10. 4 turns freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over high heat. When the oil is hot, add the remaining ingredients and stir-fry for 5 to 8 minutes or until the vegetables are tender. Remove from the heat and serve.

  2. Yield : about 2 cups

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