Ingredients
3 tablespoons olive
oil
1 onion, thinly
sliced
4 garlic cloves,
peeled & sliced
1 small bay leaf
1 small eggplant,
cut in ½ inch pieces
1 small zucchini,
halved length wise and cut into thin slices
1 red bell pepper,
cut into slivers
4 plum tomatoes,
coarsely chopped
1 teaspoon kosher
salt
½ cup shredded
fresh basil leaves
freshly ground
black pepper
Directions
Over medium-low heat, add the oil to a large skillet with the onion, garlic and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and
cook, stirring occasionally for eight minutes or until the eggplant
has softened. Stir in zucchini, red bell pepper, tomatoes and salt,
and cook over medium heat for 5-7 minutes or until vegetables are
tender. Stir in basil and fresh ground pepper to taste.
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