1. Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently. 2. While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes. 3. Sprinkle in the dried basil now, but save the fresh to add at the end if using that. 4. Increase heat and simmer for 40 minutes until vegetables are tender. 5. Add salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
