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Ingredients
  • ¼ cup of extra virgin olive oil
  • 1 large Vidalia (sweet) onion, thinly sliced
  • 2 tbsp of crushed garlic
  • 2 tbsp of tomato paste
  • 1 large eggplant, skin on and cut into cubes
  • 1 green bell pepper, cut into medium chunks
  • 1 red bell pepper, cut into medium chunks
  • 1 large zucchini (green squash), cut into discs and the quartered
  • 1 medium yellow squash, cut into discs and the quartered
  • 14.5oz can of diced tomatoes, drained (I used one that had basil and garlic in it and was salt free)
  • 2 tsp of Italian seasoning
  • 1 tsp of kosher salt
  • ½ teaspoon of ground black pepper
  • ½ cup of vegetable broth (I Used ¾ cup)
  • Grated Parmesan cheese, for topping (optional)
Note: Ingredients may have been altered from the original.
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