Vegetable Medley

3 tablespoons extra virgin olive oil or avocado oil 

1 yellow or sweet onion, diced

5 garlic cloves, minced

1 medium eggplant, cut into chunks

1 medium zucchini, cut into chunks

1 medium orange or yellow bell pepper, thinly sliced 

1 cup tomatoes, diced

1/4 teaspoon Herbamare (add more if needed)

1/4 teaspoon freshly ground black pepper

Pinch red pepper flakes (optional)

1 tablespoon fresh chopped basil

In a large saute pan, heat the oil over medium heat. Add onion and cook for 3 minutes.

Add eggplant and cook for 10 minutes, stirring often.

Add garlic, zucchini, bell pepper, tomatoes, salt, black pepper, and red pepper flakes (if using) and cook for 10 minutes, stirring often.

Garnish with fresh basil.