Ingredients
– 2 medium eggplants, diced
– 2 zucchinis, diced
– 1 large onion, chopped
– 2 bell peppers, diced
– 4 ripe tomatoes, chopped
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
Method
1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and cook until it becomes soft and translucent.
3. Next, stir in the garlic and cook for an additional minute.
4. Combine the eggplant, zucchini, and bell peppers into the skillet. Cook for about 5-7 minutes, stirring occasionally.
5. Finally, add the tomatoes, thyme, oregano, salt, and pepper. Cook for another 10 minutes until everything is tender.
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