1/4 cup coconut oil
1/4 onion, finely chopped
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced eggplant
1/2 tsp. each salt and pepper
1/2 cup finely diced each red and green bell pepper
2 garlic cloves, minced
1 cup tomato sauce
1 tsp. balsamic vinegar
3 fresh basil leaves, roughly chopped
Come and get your veggies!!! Feel free to substitute any veggies you want. Make this your own. Enjoy.
1) In a medium pot, heat the oil over medium heat, swirling to coat the bottom of the pot. When the oil is hot, add the onion and cook, stirring until translucent, 2 to 3 minutes. Add the zucchini, yellow squash, and eggplant and season wit the salt and pepper. Cook for 2 minutes, stirring often.
2) Add the green and red bell peppers and continue to cook for 2 to 3 minutes, stirring often. Add the tomato sauce and 1/2 cup water. Mix completely and bring to a simmer over low heat. Cook, stirring occasionally, until all the vegetables are tender, about 25 minutes.
3) Transfer to a serving dish, sprinkle with vinegar and garnish with the basil.
Recipe from Whole30 book.