• 2 zucchini, sliced on diagonal, ¼ inch thick (medium)
  • 1 onion, medium to large, halved then sliced thinly
  • 2 red peppers, sliced into thin strips, de-stemmed and seeded (medium)
  • 1 eggplant, peeled and cut into ½ inch half moon slices (small)
  • 1 teaspoon(s) oregano
  • 1 teaspoon(s) dill
  • 1 teaspoon(s) basil
  • + 6 more ingredients
    • 3 clove(s) garlic minced, or 3 frozen cubes
    • ¼ cup(s) red cooking wine
    • 1 can(s) diced tomatoes inch puree or drained of juice (small can)
    • salt and pepper to taste
    • 4 tablespoon(s) olive oil
    • Parmesan cheese for garnish

In skillet or fry pan heat oil on low heat. Add garlic, onions, and spices. Cook until just golden, stirring. Add eggplant, peppers and zucchini, stirring. Simmer on low heat, about 5 minutes. Add in wine and tomatoes, simmer about 5 minutes more. Add salt and pepper to taste. Garnish with Parmes...

View full recipe at RecipeTips.com


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