For 4 people
Step 1 of 4
1 eggplant2 zucchini1 red bell pepper1 pinch black pepper ground1 yellow onion2 garlic3 tablespoons extra virgin olive oil
Dice 1 eggplant, zucchini, and bell pepper. Mince 1 onion and garlic. Sauté the onion in olive oil, then add the vegetables. Cook until they are tender and the moisture has evaporated.