Eggplant And Bell Pepper Stew

Ingredients

• 2 tablespoons canola oil
• 1 yellow onion, sliced
• 2 garlic cloves, minced
• 1 bell pepper (green, red, or yellow)
• 1 eggplant, peeled and cut into 1-inch cubes
• 1 can (15 ounces) diced tomatoes, undrained
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 cup chopped parsley

Method

1. 1 Heat oil in a large saucepan. Sauté onion, garlic, bell peppers, and eggplant until tender, about 15 minutes.
2. 2 Add tomatoes and basil. Cook for about 10 minutes.
3. 3 Add black pepper and parsley. Serve hot.