Ingredients

The following ingredients have 4 Servings
  • 2 teaspoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 large red bell pepper, coarsely chopped
  • 1-1/2 cups chopped onion
  • 2 teaspoons herbes de Provence or Italian seasoning
  • 2 small zucchini, cut into 1-inch chunks
  • 1 eggplant, trimmed and cut into 1-inch chunks
  • 1 can (14.5 ounces) diced tomatoes with their juice
  • 1 cup water
  • salt and pepper
  • 1/4 cup roughly chopped fresh basil, if desired
  • 2 teaspoons red wine vinegar or balsamic vinegar

Instruction

  • Heat the oil in a large skillet over medium-high heat. Add the garlic, red pepper, onions and herbes de Provence, and cook, stirring occasionally, until softened, 6 to 8 minutes.
  • Add the zucchini and eggplant and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the tomatoes and their juice, water and salt and pepper to taste. Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes.
  • Uncover and simmer, stirring occasionally, until the mixture is thickened, 15 to 20 minutes more.
  • Remove from the heat and stir in the vinegar. Taste and adjust seasonings.
  • Serve sprinkled with basil, if desired.