articlesforchristians

Start to Finish: 40 minutes 

Makes 4 servings

Ingredients:

• ½ cup chopped onion (1 medium)
• 1 clove garlic, minced
• 1 tablespoon olive oil or cooking oil
• 3 cups cubed, peeled eggplant
• 1 medium zucchini or yellow summer squash, halved lengthwise and cut into ¼-inch slices (1½ cups)
• 1 cup chopped, peeled tomato (2 medium) or one 14.5-ounce can diced tomatoes, drained
• ¼ cup chopped green sweet pepper (1 medium)
• 3 tablespoons dry white wine, chicken broth, or vegetable broth
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon snipped fresh basil or oregano

Directions:

1. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender.
2. Stir in eggplant, zucchini, tomato, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat.
3. Simmer, covered, about 10 minutes or until vegetables are tender.
4. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally.
5. Season to taste with additional salt and black pepper.
6. Stir in basil just before serving.