Ingredients
Scale
- 1 medium eggplant (cubed)
- 2 medium zucchinis (sliced)
- 1 cup bell peppers (chopped)
- 3 medium ripe tomatoes (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 tbsp extra virgin olive oil
- 1 tsp herbs de Provence
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly. Cube the eggplant and slice the zucchini.
- In a large skillet, heat olive oil over medium heat. Sauté onions for about 5 minutes until translucent.
- Add minced garlic and chopped bell peppers; sauté until slightly softened.
- Stir in cubed eggplant and cook for 8-10 minutes until softened.
- Mix in sliced zucchini and diced tomatoes, seasoning with salt, pepper, and herbs de Provence.
- Cover and simmer on low heat for 20-30 minutes until all vegetables meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side/Main
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg