Ingredients
3
cups 1/2-inch cubes eggplant (1 lb)
1
small zucchini, cut into 1/4-inch slices (1 cup)
1
small onion, sliced
1/2
medium green bell pepper, cut into strips
2
cloves garlic, finely chopped
2
tablespoons chopped fresh parsley
1
tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2
tablespoons water
1/2
teaspoon salt
1/4
teaspoon pepper
2
medium very ripe tomatoes, cut into eighths
Olive oil if desired
Preparation
In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.
