1. In a large non-stick skillet, saute onion, green pepper and garlic in hot oil for 3 minutes or until onion is transparent. 2. Add zucchini and eggplant. 3. Saute for 3 minutes. 4. Lower heat and add vegetable broth, basil, oregano, salt, and pepper. 5. Cover and simmer for 20 minutes or until slightly tender, adding more broth if necessary. 6. Pour tomato sauce over vegetables. 7. Cover and simmer 10 minutes longer or until veggies are tender. 8. Sprinkle parsley on top and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
