Ingredients
1 medium unpeeled eggplant, cut into ½ inch cubes or slices (I used baby eggplants)
2-3 small zucchini, cut into ½ inch slices
2-3 peppers of your choice, sliced
1 medium onion, finely chopped
2 cloves of garlic, finely chopped. or smashed
4 medium tomatoes, chopped or one 28 oz. can of diced tomatoes
¼ cup of olive oil for sauteéing
½ cup chicken or vegetable broth
1 tsp. salt
½ tsp. pepper
1 tsp. dried basil or several leaves of fresh basil (can use any variety of herbs)
Cooked rice (if serving as a main dish)
Parmesan Cheese (optional)
Directions
Using a 12-inch skillet over medium heat, sautée zucchini, peppers, onions, and eggplant in olive oil (about 5-10 minutes).
Add garlic at the end of the sautéeing process.
Add chopped tomatoes (fresh or canned), broth and herbs of choice.
Let simmer until the vegetables are tender.
Serve as a side dish or as a main dish over rice.
Top with Parmesan cheese.