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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A twist on the French classic dish - adding in yellow squash makes a very visually appealing dish. This is something I eat as a main dish as well as a side dish. Ingredients:
1 medium eggplant (1 1/2 pounds) |
2 small zucchini (1/2 pound) |
2 small yellow squash (1/2 pound) |
1 medium green bell pepper, chopped (1 cup) |
1 medium onion, finely chopped (1/2 cup) |
2 medium tomatoes, each cut into fourths |
1/4 cup olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 clove garlic, crushed |
Directions:
1. Cut eggplant into 1/2-inch cubes.
2. Cut zucchini and yellow squash into 1/4-inch rounds.
3. Cook all ingredients in 12-inch skillet over medium heat 10-15 minutes, stirring occasionally, until zucchini is tender.
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