Italian Giambotta

By á-64866

Ingredients

• 2 tbs olive oil
• 1 medium onion, diced
• 4 oz fresh mushrooms, quartered
• 1 green and red pepper, each, sliced small eggplant, skinned, sliced
• 2 cans diced tomatoes
• 2 medium zucchinis, cut in chunks
• salt and pepper to taste

Preparation

Step 1

In a large skillet, heat oil; add onions and saute until translucent. Add remaining vegetables. Season with salt and pepper; bring to a simmer; stir, cover pan. Cook on low for 20 minute, stirring often. Remove cover, cook vegetables until tender and no liquid remains, about 15 minutes. Adjust seasonings.