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Ingredients
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Vegetables
Herbs & Spices
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the zucchini, eggplant, tomatoes, bell pepper, and onion into uniform pieces.
- 2
Mince the Garlic
Peel and mince the garlic cloves.
Cooking
- 3
Sauté the Onions and Garlic
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- 4
Add the Eggplant
Stir in the chopped eggplant and cook for about 5 minutes until it starts to soften.
- 5
Incorporate Remaining Vegetables
Add the zucchini, bell pepper, and tomatoes to the skillet. Season with salt and black pepper. Stir well.
- 6
Simmer
Cover the skillet and let the mixture simmer for about 20 minutes, stirring occasionally until all vegetables are tender.
- 7
Add Fresh Basil
Once the vegetables are cooked, stir in the fresh basil and cook for an additional 2 minutes.
- 8
Serve
Remove from heat and serve warm as a side dish or over rice or pasta.