Ingredients
– 2 medium zucchinis, diced
– 1 medium eggplant, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 400 ml canned diced tomatoes
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– 1 tsp sugar
– Salt and pepper to taste
Method
1. Heat olive oil in a large pan over medium heat.
2. Add the chopped onion and garlic, cooking until softened.
3. Mix in the diced zucchini, eggplant, and red bell pepper. Stir for 5-7 minutes.
4. Pour in the diced tomatoes, vinegar, sugar, and season with salt and pepper.
5. Let the mixture simmer for 15-20 minutes until everything is tender.
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