Ingredients
Scale
- 1/4 cup olive oil
- 1 onion, chopped
- tablespoon garlic, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 zucchini, sliced into half moons
- 1 eggplant, peeled and cubed
- 8 ounce mushroom, sliced
- 2 cans of petite diced tomatoes (14.5 ounce)
- 1 1/2 teaspoon of herbes de provence
- 1 teaspoon salt
Instructions
- Heat oil in large pot. Add onion and garlic. Cook thoroughly until soft.
- Add peppers, zucchini, eggplant, and mushroom.
- Cook for 5 minutes.
- Add tomatoes, herbes de provence, and salt. Cook for about 30 minutes, stirring often.
