INGREDIENTS:
- 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 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!