Ingredients
– 1 medium eggplant, diced (about 1 cup)
– 1 zucchini, diced (about 1 cup)
– 1 red bell pepper, diced (about 1 cup)
– 1 yellow onion, chopped (about 1 cup)
– 2 cloves of garlic, minced
– 400 g canned diced tomatoes
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon pepper
Method
1. Start by preheating your oven to 200°C (400°F).
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onion becomes soft and translucent.
3. Toss in the diced eggplant, zucchini, and red bell pepper. Continue to cook for about 5–7 minutes until the vegetables soften.
4. Add the canned tomatoes, oregano, salt, and pepper to the pan. Stir everything well and let it simmer for 10 minutes.
5. Pour the vegetable mixture into a baking dish. Bake for 30 minutes until the top is golden and bubbly.
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