Ingredients
– 2 medium zucchinis, diced
– 1 medium eggplant, diced
– 1 large onion, chopped
– 1 bell pepper, chopped
– 2 garlic cloves, minced
– 400 g canned diced tomatoes
– 3 tbsp olive oil
– 1 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 onion and garlic. Sauté until the onion turns soft.
3. Stir in eggplant and bell pepper. Cook for about 5 minutes until they begin to soften.
4. Add zucchini, diced tomatoes, vinegar, sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
5. Serve warm or at room temperature.
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