Ingredients:
– 1 medium eggplant, cut in 1” cubes
– 1 medium onion, chopped
– 1 large tomato, cut in 1/2-inch pieces (or 14 oz canned diced tomatoes)
– 1 small zucchini, chopped in 1/2-inch pieces
– 5 garlic cloves, sliced thinly
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 1 tsp paprika
– 1/2 cup black olives (Kalamata if available), pits removed and halved
– 8 ounces fresh mushrooms, quartered
– 1/2 red or green pepper, chopped
– Parmesan cheese (fresh if available)
NOTE: For more flavor, I actually roasted my eggplant and red pepper before adding into the recipe
Directions:
Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with paprika, and salt & pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.
Entire Recipe makes 8 servings
Serving size = 3/4 cup
Source : allrecipes.com