Servings: 4Prep Time: 10 min Cook Time: 30 min
1 small onion
1 clove garlic
1 can diced tomatoes (drained)
3 or 4 carrots
1 bell pepper
1/4 c fresh parsley
All above ingredients should be choppped.
salt and pepper to taste
either mashed potatoes, rice, or pasta to serve over.
Sautee eggplant in saucepan. Remove from heat to a separate plate. Saute oninon, garlic,bellpepper, and carrot. Add in parsley and tomato. Continue to stir and add in basil, salt, and pepper. Add eggplant back in and cover. Let simmer over low heat. Vegtables should get soft and it will all begin to thicken somewhat. Serve over mashed potatoes, rice, or pasta.
Submitted by: nerosmom on June 13, 2010