- 1 medium eggplant, sliced
- 1 medium zucchini, sliced
- 1 medium cucumber, sliced
- 1 medium squash, sliced
- 1 onion, sliced
- 1/3 green bell pepper, sliced
- 1/3 red bell pepper, sliced
- 1/3 yellow bell pepper, sliced
- 1 can stewed tomatoes
- 2 tbsp. white wine
- 3 tbsp. olive oil
- 4 cloves garlic, minced
- 1 tbsp. dried Italian herbs
- 3 bay leaves
- Salt & pepper
- In a large pot heated with olive oil, cook garlic and bay leaves until fragrant.
- Add vegetables and sauté until lightly browned.
- Stir in tomatoes, white wine, and herbs, then place a lid.
- Cook until vegetables become tender, about 15-20 minutes.
- Salt and pepper.
- Makes 6 servings.