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September 05, 2011



Garlic cloves 2 minced
Onion 1 thinly sliced
Eggplant 1 cubed
Green bell peppers 2 chopped
Tomatoes 4 chopped or diced
Zucchini 4 cut into ¼ slices
Basil leaves dried 1 teaspoon
Oregano leaves dried ½ teaspoon
Thyme leaves dried ¼ teaspoon
Fresh Parsley chopped 2 tablespoons
Olive oil 2 tablespoons


In a saucepan heat olive oil over medium heat. Add garlic and onions to sauté them. Add eggplant and stir for a minute or 2. Now add bell pepper and stir to combine. Cover the lid and cook for 10 minutes. Stir occasionally to keep vegetables from sticking. Add all other ingredients and cover the lid to cook for another 15 minutes.