- 2 tbsp olive oil
- 1 lb eggplant, cut into cubes
- 1 red bell pepper, chopped
- 1-1/2 cups chopped zucchini
- 1 cup chopped red onions
- 1-1/2 cups chopped tomatoes
- 2 tbsp minced garlic
- 1 tsp dried thyme leaves
- 3 tbsp red wine vinegar
- Salt and pepper (optional)
Heat oil a large skillet over medium-high heat. Add eggplant, bell pepper, zucchini, and onions. Saute until tender, about 15 minutes. Add tomatoes, garlic, thyme, and vinegar. Cook 5 minutes longer. Season with salt and pepper if desired.
6 servings