¼ Cup Olive Oil
1 ½ Cup Diced, yellow onion
1 ½ Cup Diced Bell Pepper, any color
1 ½ Cup Diced Eggplant, skin on
1 ½ Cup Diced Yellow Squash
1 ½ Cup Diced Zucchini
1 ½ Cup Peeled, diced, seeded tomatoes
1 ½ Cup Tomato Sauce
1 T b. Chopped Parsley
1 T b. Minced Garlic
Salt & Pepper To taste
- Heat large skillet over medium heat and add olive oil. Saute onions until translucent. Add eggplant to the pan and continue to cook until eggplant softens. Add remaining vegetables and toss until mixture softens. Add tomato sauce and parsley at end and toss to combine. Season with salt & pepper to taste. Serve warm.
- Try topping it with Decimal Place Farm’s Feta cheese!