Ingredients

• 1/2  cup chopped onion (1 medium)
• 1  clove garlic, minced
• 1  tablespoon olive oil or cooking oil
• 3  cups cubed, peeled eggplant
• 1  medium zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (1 1/2 cups)
• 1  cup chopped, peeled tomatoes (2 medium) or one 14.5-ounce can diced tomatoes, drained
• 3/4  cup chopped green sweet pepper (1 medium)
• 3  tablespoons dry white wine, chicken broth, or vegetable broth
• 1/4  teaspoon salt
• 1/8  teaspoon black pepper
• 1  tablespoon snipped fresh basil or oregano

Directions

1. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and pepper. Stir in basil just before serving.

2. Makes 4 servings