Ingredients
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3 tablespoons olive oil
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1 onion, thinly sliced
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4 garlic cloves, peeled and sliced
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1 small bay leaf
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1 small eggplant, cut into 1/2-inch, pieces
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1 small zucchini, halved length wise and cut into slices
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1 red bell pepper, cut into slivers
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4 plum tomatoes, chopped
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1 teaspoon salt
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1/4 cup shredded fresh basil leaf
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fresh ground black pepper
Instructions
- Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
- Stir occasionally till the onion begins to soften (about 2 minutes).
- Add the eggplant and cook for 8 minutes stirring occasionally.
- Stir in the zucchini, red bell pepper, tomatoes, and salt.
- Cook over medium heat for 6 minutes or until the vegetables are tender.
- Stir in the basil and a few grinds of black pepper.