| | Directions | | Sauté onions and garlic for 5 minutes. Add zucchini, eggplant and green pepper and sauté for 10 more minutes. Stir in tomatoes, basil, parsley, salt, and pepper. Reduce heat, cover and simmer for 15 minutes. |
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| Ingredients | | - |  | 2 onions, sliced (medium) |
| - | | 1 clove garlic, minced |
| - | | 2 zucchini, thinly sliced (small) |
| - | | 2 eggplants, peeled and cubed (small) |
| - | | 2 green peppers, sliced |
| - | | 5 tomatoes, quartered or 2 cup canned diced tomatoes (medium) |
| - | | 1 teaspoon dried basil leaves |
| - | | 2 tablespoons parsley |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon ground pepper |
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