Found this in a Richard Simmons cookbook and adapted it a bit, especially reduced the amount of fat in it. I guess in the 80’s, we didn’t really think about the fat content
Ingredients: [‘olive oil’, ‘onions’, ‘garlic cloves’, ‘eggplant’, ‘zucchini’, ‘yellow squash’, ‘red bell peppers’, ‘basil’, ‘dried parsley’, ‘crushed tomatoes’, ‘monterey jack cheese’]
Quantity of Ingredients: [“1 tablespoon olive oil”,”2 onions, Chopped “,”2 garlic cloves, minces “,”1 medium eggplant, peeled and chopped “,”3 zucchini, chopped “,”3 yellow squash, chopped “,”2 small red bell peppers, julienned “,”1 teaspoon basil”,”1 tablespoon dried parsley”,”1 (14 ounce) can crushed tomatoes”,”1 cup monterey jack cheese, shredded “]
Number of Servings: 8
Steps: [‘In heavy skillet, heat oil. Cook onion and garlic until tender.’, ‘Add eggplant, peppers and spices. Cook 30 minutes or until eggplant is soft and easily pierced with a fork.’, ‘Add tomato and cook 15 minutes to blend flavors.’, ‘Sprinkle with cheese and cover skillet to let cheese melt.’]