Servings: 6-8

Prep time: 10 min

Cook time: 45 min

Total time: 55 min

Ingredients

1 big red onion or 2 medium, diced

2 medium small zucchini, cut in 1 inch cube

2 medium eggplants, cut in 1 inch cube

2 red bell peppers, cut in 1 inch dice

1 yellow or orange bell pepper, cut in 1 inch dice

½ red chilli peppers, sliced

3-4 cloves of garlic, minced

1 jar of Jersey Italian Gravy Tomato Basil

⅓ cup of olive oil

1 ½ tsp salt

2 tbsp chopped parsley

Directions:

1. In a cast iron pan, or any other heavy bottomed pan, heat around 3 tablespoons of olive oil on medium heat. Add the eggplant and cook while stirring occasionally until eggplant starts to get some golden color, about 10 min. Add more oil if necessary as eggplant tends to absorb oil when cooking. 
2. Add the rest of the oil and the onions and cook around 5 min or until soft.  Add bell peppers, stir and let the vegetables cook uncovered for another 10 min stirring occasionally. Add the zucchini and cook for another 5 minutes. 
3. Lastly, add the Jersey Gravy and chili peppers, season with salt and cook for another 10 minutes, stirring occasionally. 
4. Add minced garlic, stir very well and let it cook for another 5 min. Taste and season with more salt and pepper if needed. Sprinkle with fresh parsley and more olive oil if desired and serve warm or at room temperature.