3 cups chopped, unpeeled eggplant
Place eggplant in a 9-inch pie plate; cover with a paper towel, and microwave at HIGH 4 minutes. Transfer to a large bowl. Repeat procedure with squash, zucchini, and bell peppers, transferring to the same large bowl. Set vegetable mixture aside.
2 cups chopped yellow squash
2 cups chopped zucchini
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 medium onion, chopped
4 garlic cloves, minced
1 1/2 cups spaghetti sauce
1/4 cup coarsely chopped fresh Italian parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon chopped fresh basil
Sauté onion and garlic in a lightly greased large skillet or Dutch oven until tender.
Stir in vegetable mixture, spaghetti sauce, and next 3 ingredients. Cook, stirring occasionally, 4 minutes. Stir in chopped basil.
Yield: 4 to 6 servings.
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