Ingredients
Directions
Heat oil in large skillet over medium heat. Add onion, saute until nearly transparent, add garlic and bay leaf.
Add eggplant and cook, stirring occasionally, for 8 minutes, or until eggplant has softened.
Stir in zucchini, red bell pepper, tomatoes, and salt. Continue cooking over medium heat, stirring occasionally, for 5 to 7 minutes, until the vegetables are tender.
Stir in the basil and grinds of pepper to taste.
Serve, spooned atop crusty bread.
Ingredients
Directions
Heat oil in large skillet over medium heat. Add onion, saute until nearly transparent, add garlic and bay leaf.
Add eggplant and cook, stirring occasionally, for 8 minutes, or until eggplant has softened.
Stir in zucchini, red bell pepper, tomatoes, and salt. Continue cooking over medium heat, stirring occasionally, for 5 to 7 minutes, until the vegetables are tender.
Stir in the basil and grinds of pepper to taste.
Serve, spooned atop crusty bread.