Ingredients
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1 medium onion, sliced
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1 bell pepper, chopped coarsely
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2 teaspoons garlic, minced
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2 tablespoons olive oil
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1 (14 ounce) can diced tomatoes
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1 medium eggplant, cubed
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2 medium zucchini, cubed
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2 medium squash, cubed
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salt & pepper
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1/3 cup black olives, chopped
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1/2 teaspoon oregano
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2 tablespoons fresh basil, chopped
Instructions
- Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
- Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
- Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.