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1/4 cup olive oil 1 1/2 cups yellow onions, diced 1 Tablespoon garlic, chopped 2 cups eggplant, peeled and cut into 1" x 1" 1 cup chopped green bell pepper, 1" x 1" 1 cup chopped red bell pepper, 1" x 1" 1 cup zucchini, 1" dice 1 cup yellow squash, 1" dice 1 1/2 cups tomatoes, peeled, seeded and chopped 1/2 Tablespoon capers 1 teaspoon thyme, chopped 1 Tablespoon basil, chiffonade 1 Tablespoons oregano, chopped 2 Tablespoons Italian parsley, chopped 2 Tablespoons green onions, thinly sliced sea salt and fresh ground black pepper to taste
Heat the olive oil in a large saute pan over medium high heat. Add the onions to the pan and cook about 5 minutes until they just start to caramelize. Add the garlic and stir for one minute. Add the eggplant and cook, stirring, for about 5 minutes. Add the bell peppers, squash and zucchini and cook for an additional 5 minutes. Stir in the tomatoes, capers, and herbs and cook for 5 more minutes. Season with salt and pepper.