Ingredients
1/4 cup olive oil 1 onion, chopped 1 zucchini, sliced 1 small eggplant, about 8 oz (225 g), cut into 1-in (2.5-cm) cubes 1 red bell pepper, seeded, cored, and cut into 1-in (2.5-cm) pieces 1 garlic clove, chopped 2/3 cup vegetable stock one 14.5 oz (411 g) can chopped tomatoes with their juices 2 tsp chopped oregano, plus extra sprigs for garnish salt and freshly ground black pepperDescription
This Popular All-vegetable Mediterranean Dish Is Delicious Served Hot Or Cold.
IVillage
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