Ingredients

1 1/2 Tablespoons olive oil or vegetable oil

1 large onion, chopped

3 large garlic cloves, minced

1 Tablespoon dried sweet basil

2 teaspoons dried oregano

1 large eggplant, cut into 1 inch cubes

1 green bell pepper, chopped

2 medium summer squash, cut into 1/2 inch rounds

5 Tablespoons tomato paste

4 ounces water

Optional-1 teaspoon salt, 1/2 teaspoon black pepper



Directions

1. Add olive oil to a large skillet on medium heat.

 

2. Add onion and cook for about 10 minutes or until soft.

 

3. Add garlic, dried sweet basil, and dried oregano; cook for about 2 minutes.

 

4. Add eggplant, bell pepper and squash; stir.

 

5. In a small bowl, mix together the tomato paste and water; add to the skillet and gently stir into other ingredients. Cover skillet and cook for 30 minutes, stir occasionally. Add salt and pepper to taste.