|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried italian seasoning||1 Teaspoon, crushed|
|Eggplant||1 Small, cut into 1/4 inch cubes|
|Sweet red pepper||1 Large, cut into 1/4 inch pieces|
|Zucchini||1 Small, cut into 1/4 inch cubes|
|Vegetable juice||3⁄4 Cup (12 tbs) (V8)|
|Toasted french bread wedges/Pita bread wedges||1 Dozen|
In 4-quart saucepan over medium heat, in hot oil, cook onion with garlic and Italian seasoning until onion is tender, stirring often.
Stir in eggplant, red pepper and zucchini.
Cook 10 minutes or until eggplant is tender, stirring often.
Stir in V8 juice; cook 3 minutes.
Serve warm or chilled, with toasted French bread or pita bread wedges.