- 3/4 c Olive Oil
- 2 Purple Eggplants , peeled and cut into 1 inch cubes
- 1 lb Zucchini, peeled and cut into 1 inch cubes
- 2 Yellow Onions, chopped
- 1/2 bunch Fresh Basil, chopped
- 3 large Vine Tomatoes, cut into quarters.
- Salt & Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Balsamic Vinegar
Set your FireDisc to medium high heat, add 1/4 c of the olive oil, add the eggplant, and sprinkle with a touch of salt. Cook the eggplant for 8 minutes, then add the zucchini and another 1/4 of oil. Cook for 8 minutes and add your onions with one more 1/4 c of olive oil.
Add the tomatoes to the pan, a touch of pepper, the garlic powder and the basil. Cook for 10 more minutes until all the vegetables are soft. Add the balsamic vinegar and stir well. Serve with toast and enjoy!