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INGREDIENTS
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| 2 |
tablespoons
olive oil |
| 2 |
medium
zucchini, sliced into 1/2-inch rounds |
| 1 |
medium
purple onion, sliced into thin rings |
| 1 |
small
eggplant, cut into 1-inch cubes (about 1 1/2 cups) |
| 2 |
large cloves garlic, finely chopped |
| 3 |
large
ripe tomatoes, seeded and coarsely chopped |
| 1 |
large yellow bell pepper, sliced into thin strips |
| 1/2 |
large
red bell pepper, sliced into thin strips |
| 1/2 |
large
green bell pepper, sliced into thin strips |
| 2 |
teaspoons
chopped fresh oregano leaves |
| 2 |
tablespoons
chopped fresh Italian parsley |
| 2 |
tablespoons
dry red wine |
| 1 |
teaspoon
salt or more to taste |
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METHOD
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|
In
a large skillet coated with DuPont SilverStone® non-stick,
heat the oil over medium heat. Add the zucchini, onion, eggplant
and garlic, and sauté about 5 minutes until lightly browned.
Stir in half of the tomatoes and the bell peppers and oregano. Cook
until the vegetables are tender, about 8 minutes. Be sure not to
overcook.
Add
the remaining tomatoes, parsley, wine and salt. Raise the heat and
bring to a boil, reducing the wine to half. Immediately remove from
heat and serve.
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