Serves: 8
Ingredients
3 tablespoons olive oil
1 onion, cut in 1-inch chunks
3 zucchini, cut in ½-inch-thick slices
3 yellow squash, cut in ½-inch-thick slices
2 red peppers, cut in 1-inch chunks
2 yellow peppers, cut in 1-inch chunks
1 eggplant, peeled and cut in 1-inch chunks (cut right before using)
3 cloves garlic, minced
1 (28-oz.) can whole tomatoes
2 tablespoons tomato paste
2 tablespoons sugar
¼ cup red wine vinegar
2 teaspoons dried basil
2 teaspoons salt
½ teaspoon black pepper
- Heat a large Dutch oven over high heat. Add oil. When oil is hot, add onion, zucchini, yellow squash, red and yellow peppers, eggplant and garlic. Cook until softened, about 12 minutes, stirring often.
2. Add tomatoes, tomato paste, sugar, vinegar, basil, salt, and pepper.
3. Cover, reduce heat to low, and simmer 20 minutes or until vegetables are cooked through but not mushy.
4. Serve warm or at room temperature.
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