Adapted from Sunset Magazine
Note: aside from all the chopping, this is an easy recipe. You can also chop most of the ingredients ahead (except the eggplant, as it will turn brown).
* 1 tablespoon olive oil
* 1 onion (8 oz.), peeled and diced (1/2 in.)
* 2 cloves garlic, peeled and minced
* 2 cans (14 1/2 oz. each) diced tomatoes
* 8 ounces eggplant, rinsed and diced (1/2 in.)
* About 1/2 teaspoon salt
* About 1/4 teaspoon pepper
* 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
* 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
* 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
* 3/4 cup chopped fresh basil leaves
1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 tablespoon olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer (takes up to 10 minutes). Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 20-30 minutes longer.
4. Stir in basil. Add more salt and pepper to taste. Serve warm or hot, as preferred
Nutritional Information (3 WW pts per serving, or 2 if served as a side dish)