A great way to use summer vegetables that can be served alone as a light meal, or to complement a main dish.

Ingredients

2 tablespoons olive oil

1 lg red onion, chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 med eggplants, diced

2 med zucchini, diced

2 potatoes, peeled and diced

2 lg cans San Marzano tomatoes

Salt and pepper to taste

Fresh basil leaves, torn, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the sliced onion and minced garlic to the skillet and sauté until the onion is soft and translucent, about 3-4 minutes.
3. Add the bell peppers to the skillet and cook for an additional 3-4 minutes, until they begin to soften.
4. Add the eggplant and zucchini to the skillet and cook for 5-6 minutes, until they start to brown and soften.
5. Stir in the tomatoes. Season with salt and pepper to taste.
6. Reduce the heat to low, cover the skillet, and simmer for about an hour, stirring occasionally, until all the vegetables are tender, and the flavors have melded together.
7. Taste and adjust the seasoning if necessary.
8. Serve hot, garnished with torn fresh basil leaves, if desired.

 

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