10min prep time
20min cook time
- 2 small eggplants, diced
- 2 red peppers, diced
- 1 yellow pepper, diced
- 1 orange pepper, diced
- 3 zucchinis, diced
- 1 onion
- 1 648ml jar of Stefano Marinara sauce
- Olive oil
In a large sauté pan, heat the oil and add the onion.
Once the onion is translucid, add the eggplant and sauté for 3 -4 minutes.
Continue by adding the zucchini and the peppers. Sauté for another 5 -7 minutes.
Add the marinara sauce and simmer for a final 5 -7 minutes.
Season with salt and add the basil leaves.
Cover and let stand for a few minutes before serving.