Garden Skillet
Tomatoes, zucchini, and eggplant are combined with peppers, garlic, and seasonings in this easy and flavorful recipe. Serve this vegetable dish with steaks or your favorite chicken or fish dish.
Prep Time: 20 minutes
Cook Time: 32 minutes
Total Time: 52 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 large onion, halved, thinly sliced
- 1 small eggplant, cubed
- 2 green bell peppers, coarsely chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 3 small zucchini, cut into 1/4-inch slices
- 1 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon dried leaf thyme
- 1 tablespoon chopped fresh parsley
- salt and pepper, to taste
Instructions:
In a large saucepan, heat olive oil and butter over medium heat. Add onions and cook, stirring often, until softened, about 6 to 7 minutes. Add garlic and cook for 1 minute longer. Add eggplant and stir to coat with the oil and butter. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring frequently to keep vegetables from sticking.
Add the tomatoes, zucchini, and herbs; mix to blend. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Taste and add salt and pepper, as needed.
Serves 4.
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