Mixed Vegetables (Cooked)

Ingredients:

2 tablespoons extravirgin olive oil

3 cups coarsely chopped onion

5 cups (1-inch) cubed peeled eggplant (about 1 pound)

2 cups (1/2-inch) cubed zucchini (about 1/2 pound)

1 cup chopped red bell pepper

1 1/2 tablespoons minced garlic (about 7 cloves)

2 1/2 cups chopped seeded peeled tomato (about 1 1/2 pounds)

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh thyme

1 teaspoon salt

1 teaspoon sweet smoked paprika

1/2 teaspoon freshly ground black pepper

Instructions:

1) Heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in eggplant, zucchini, bell pepper, and garlic; cook 5 minutes, stirring frequently. Stir in tomato, parsley, and thyme. Cover, reduce heat, and simmer 5 minutes. Uncover and simmer 10 minutes or until vegetables are tender and liquid evaporates. Stir in salt, paprika, and black pepper; cook 1 minute.

*Makes 10 servings* (Serving size: 1/2 cup)