Ingredients

3 tablespoons olive oil 1 onion (8 oz.), peeled and diced (½ in.) 2 cloves garlic, peeled and minced 2 cans (14 ½ oz. each) diced tomatoes 8 ounces Asian eggplant, rinsed and diced (¾ in.) About ½ teaspoon salt About ¼ teaspoon pepper 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (½ in.) 8 ounces zucchini, rinsed, ends trimmed, and diced (½ in.) 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (½ in.) ¾ cup chopped fresh basil leaves

Description

This Easy Vegetable Stew Makes A Great Main Dish When Served Over Pasta, Grilled Artisan-style Bread, Or Polenta. You Can Also Serve It As A Side Dish With Grilled Burgers Or Chicken.

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