It’s been quite some time since I last prepared this dish and boy, is it ever good. Even my kids, who aren’t particularly fond of eggplant, went back for seconds! Maybe it’s ’cause we grew our own eggplant and peppers?


  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 4 T olive oil
  • 1 large green or red pepper, chopped
  • 2-3 small zucchini, sliced thin
  • 8 skinny eggplant, not peeled, chopped
  • 2 cans diced tomatoes
  • 1 tspn Italian seasoning
  • Salt to taste

1/3 white wine


  1. Saute onion and garlic in olive oil for about 5 minutes.
  2. Then layer on peppers, zucchini, eggplant.
  3. Top with diced tomatoes, add seasonings and wine.
  4. Cover and let simmer until tender, but not mushy – about 25 mintues.
  5. Stir gently in the last 5 minutes to mix.
  6. Serve over pasta.

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