• Cooking Time: 25–30
  • Servings: 4
  • Preparation Time: 60


*Canned tomatoes may be used but drain well.


  • 3 cups eggplant, cubed
  • 1 medium zucchini, cubed
  • ¼ tsp salt
  • ½ cup onion, chopped
  • 1 clove of garlic, minced
  • 1 tbsp olive oil
  • ½ cup sweet pepper
  • 1 cup tomatoes, skinned and drained*
  • 3 tbsp dry wine, chicken broth or vegetable broth
  • ⅛ tsp black pepper
  • 1 tbsp fresh basil or oregano, snipped


  • Scatter eggplant and zucchini with salt; leave to drain for 30 minutes. Rinse and dry eggplant and zucchini well.
  • In a large skillet, cook onions and garlic in hot oil over medium heat until onion is tender.
  • Stir in eggplant, tomatoes, zucchini, sweet pepper, wine, salt and black pepper.
  • Bring to boil; reduce heat.
  • Cook 15 to 20 minutes until done but not soft and mushy, being careful not to overcook.
  • Uncover and cook about 5 minutes more or until most of the liquid evaporates, stirring occasionally.
  • Season to taste with additional salt and black pepper.
  • Stir in basil just before serving.

Author Credit: Mary Parsons (Debbie O

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