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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium heat. Add onion and garlic; sauté until onion is tender. Stir in eggplant, zucchini (or squash), tomato, bell pepper, wine (or broth), salt and pepper. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and pepper. Stir in basil (or oregano) just before serving.