Categories: entree

Ingredients

• 1 eggplant cubed
• 1/4 cup diced onion
• 2 cloves garlic
• 1 whole pepper diced
• 2 cups zucchini diced
• 8 ounces canned tomatoes
• 8 ounces tomato sauce
• 2 tablespoons parsley
• 1/4 cup Marsala wine

Directions

1. Heat oil in skillet

2. Add garlic and onion

3. Saute until soft

4. Add 1/4 cup Marsala wine

5. Add pepper and zucchini and saute over low heat for a few minutes

6. Add eggplant and toss to coat with oil

7. Add tomatoes and herbs

8. Cook for 20-25 minutes on low

9. Serve with pasta

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