| 1. |
In a large skillet, heat olive oil over medium-high heat. |
| 2. |
Slice onions thinly and add to skillet. Cook about 4 minutes, or until onions start to become soft. Seed and dice bell peppers, about 1/4 inch or to your liking. Add to onions and cook 4 minutes. |
| 3. |
Dice zucchini and summer squash the same size as the bell pepper, add to the skillet and cook about 5 minutes. |
| 4. |
Dice eggplant and add-- you can peel or leave the skins on. Cook about 7 minutes. Dice garlic and add to the mix. |
| 5. |
Add diced tomatoes and tomato paste and mix well. Add salt and pepper to taste. |
| 6. |
Simmer on low about 40 minutes or until vegetables are soft and the mixture is slightly thickened. Slice basil into thin strips. |
| 7. |
Turn off the heat and mix basil into vegetable mixture. Enjoy. |
| 8. |
Note: this recipe is very versatile and does not need to be followed to a T. You may add most any vegetable you like that take well to the stewing method. |
