Ingredients
1large onion,chopped
2red bell peppers,chopped
¼small zucchini squash,chopped
1large eggplant,peeled, cubed
4large tomatoes,chopped
3garlic cloves,chopped
2tbspfresh parsley,chopped
1bay leaf
1rosemary sprig
2thyme sprigs
salt and fresh pepper,to taste
⅓cupwhole wheat bread crumbs,seasoned
olive oil spray
Preparation
In a 4-quart saucepan and spray the pan with cooking spray. Cook the onion and the garlic on low heat until soft for about 5 to 6 minutes to avoid burning the garlic.
Add eggplant, peppers and tomatoes, bring to simmer covered for 15 minutes. Add zucchini, simmer for 10 more minutes or until the vegetables are soft.
Stir in the herbs, season with salt and pepper to taste. Sprinkle on the bread crumbs and cook another 5 minutes.
Remove the bay leaf and serve. Enjoy!
