This recipe is only slightly adapted from Oh She Glows (my favorite vegan site). It's a perfect way to use up some summer veggies from the garden. We ate it on top of a bed of spaghetti squash, but I'm sure it would be great with pasta too.
Ingredients:
1 T. evoo
1 onion, diced
1 bell pepper, diced
1 eggplant, cubed
1 zucchini, cubed
3-4 cloves garlic, minced
1 1/2 c. marinara sauce
1 pt. cherry tomatoes
1 T. fresh thyme
1/2 c. fresh basil, chopped
Salt & Pepper
Directions:
1. In a large skillet, saute onion & bell pepper for 5 minutes over medium high heat.
2. Add eggplant, zucchini, and garlic. Saute for 3-4 minutes more.
3. Add marinara sauce, cover with a lid and let simmer for 5 minutes.
4. Just before serving, stir in tomatoes, herbs and season with salt & pepper to taste.
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