- 3 tablespoons olive oil
- 1 onion, thinly sliced
- 4 garlic cloves, peeled and sliced
- 1 small bay leaf
- 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
- 1 small zucchini, halved lengthwise and cut into thin slices
- 1 red bell pepper, cut into slivers
- 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
- 1 teaspoon kosher salt
- 1/2 cup shredded fresh basil leaves
- Freshly ground black pepper
Method:Over medium-low heat a large skillet for the onions, garlic, and bay leaf with oil, add, stirring occasionally, until onion is soft. Add eggplant and cook, stirring occasionally, for 8 minutes or until eggplant is soft. Zucchini, red bell pepper, tomatoes, and salt Stir and cook over medium heat, stirring occasionally, 5 to 7 minutes or until vegetables are tender. Basil and pepper to taste Stir in some of the grinds.
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