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Description Edit

Cook Time: 1 hour and 45 minutes

Ingredients Edit

Directions Edit

  1. Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
  2. Cut vegetables into 1-inch pieces.
  3. Add the eggplant, zucchini, pepper, oregano— parsley and stir well.
  4. Sauté about 5 minutes.
  5. Add tomatoes, cover and cook over low heat for about 45 minutes.
  6. Serve hot or cover mixture and refrigerate to serve chilled.

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