2 TB olive oil
1 large onion, sliced
4 garlic cloves, crushed
1 small eggplant, chopped into bite-sized pieces
1 red or yellow bell pepper, chopped
1 zucchini, chopped into bite-sized pieces
3 tomatoes, chopped
2 – 3 TB tomato paste
1 tsp oregano
1 tsp basil
1/2 tsp crushed red pepper
salt to taste
Directions:
1. Heat olive oil in skillet and saute onion until soft.
2. Add garlic and cook for 1 minute.
3. Add eggplant and cook for 5 minutes until soft.
4. Add bell pepper and zucchini, season with salt and pepper and cook for about 8 minutes, until you’re starting to get some golden edges.
5. Add tomatoes, tomato paste, oregano and basil and cook until everything is soft and the mixture is thick, with most of the excess moisture cooked off. Taste and adjust seasoning if desired.
Serve over brown rice, quinoa, or whole wheat pasta. Can also be used as pizza topping, topped with mozzarella cheese – delicious!