3 T olive oil
2 cloves garlic, minced
1 red onion, chopped
1 eggplant, cut into 1 inch cubes
2 red peppers, chopped
2 c sliced zucchini
2 c diced tomatoes
1 t oregano
2 t basil
In a large skillet, sauté garlic and onion in olive oil until slightly tender.
Add eggplant and red peppers and sauté for a few more minutes.
Add remaining ingredients and cook over low heat, covered, about 10
minutes or until vegetables are tender.
Serve over rice as a main meal or can be used as a side dish.
