30 minutes or fewer
This streamlined version of a classic Provençal dish freezes well, so double or triple the recipe for future meals. If desired, stir some chopped fresh basil into the vegetables just before serving.
3 Tbs. garlic-flavored olive oil
2 large tomatoes, halved and sliced ½-inch thick
1 medium-sized eggplant, cut into 1-inch cubes
½ lb. zucchini, sliced crosswise 1-inch thick
1 medium-sized red bell pepper, cut into 1-inch pieces
- Heat oil over medium-low heat in large, deep skillet. Add tomatoes, eggplant, zucchini and bell pepper. Season to taste with salt and pepper.
- Cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Serve warm.