1 c. diced onion
1 med. green pepper, seeded and cut in 1/2-inch strips
3 lg. cloves garlic, minced
1 tbsp. olive or vegetable oil
2 med. zucchini, quartered lengthwise and cut in 1-inch pieces
1/2 med. eggplant, peeled and cut in 1-inch cubes
1/2 c. water
2 tsp. dried basil leaves, crushed
3/4 tsp. dried oregano leaves, crushed
1/4 tsp. salt
1/16 tsp. pepper
1 (8 oz.) can tomato sauce
1/2 tbsp. chopped parsley

In a 10-inch non-stick skillet over medium heat, saute onion, green pepper and garlic in hot oil for 3 minutes or until onion is transparent. Add zucchini and eggplant. Saute for 3 minutes. Reduce heat to low; add water, basil, oregano, salt and pepper. Cover and simmer for 20 minutes or until vegetables are almost tender, adding more water if needed.

Pour tomato sauce over vegetables. Cover and simmer 10 minutes longer or until vegetables are tender. Garnish with parsley.