Yield 4 servings
1/2 cup Onion, diced
1 tbsp Garlic, chopped
2 oz Olive oil
1 cup Green bell pepper, small dice
1 cup Red bell pepper, small dice
1 cup Zucchini, small dice
1 cup Canned roasted eggplant, drained and chopped.
1/2 cup Canned, diced tomatoes
1 tbsp Basil, chiffonade
TT Salt and pepper
Pre-heat a 10-inch sauté pan over medium heat with enough olive oil to coat the bottom of the pan. Heat until the oil shimmers.
Add the onions and cook until tender and just starting to color, about 5 minutes.
Add a pinch of the garlic and cook 1 more minute.
Add the peppers and zucchini. Cook until tender, 2 minutes. Add the eggplant and tomatoes.
Mix all ingredients together and cook until tomatoes and eggplant are heated through.
Remove from heat, add the basil and season with salt and pepper as needed.