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1. Heat the olive oil over medium heat in a large 4 quart Dutch oven.
2. Add the garlic and onions and sauté for 6 to 7 minutes or until softened, stirring occasionally.
3. Add the eggplant and toss until coated with oil.
4. Add the peppers, stir, cover and cook for 10 minutes, occasionally stirring to prevent sticking.
5. Add the zucchini, tomatoes and herbs and mix well.
6. Cover again and cook over low heat until the eggplant is tender, which takes about 15 minutes.
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