Ingredients
-
1 tbsp olive oil
-
1/3 cup onion , chopped in bite-sized pieces
-
1 garlic clove , finely chopped
-
1/3 cup zucchini , chopped in bite-sized pieces
-
1/3 cup eggplant , chopped in bite-sized pieces
-
1/3 cup bell peppers , chopped in bite-sized pieces
-
½ cup tomatoes , chopped in bite-sized pieces (or use canned organic tomatoes)
-
1 tsp fresh parsley , finely chopped
-
If preparing this dish for younger babies, pulse the zucchini, eggplant, bell peppers, and tomatoes in a food processor to chop them into smaller pieces.
-
In a large pan, heat the olive oil and sauté the onions for 2 minutes, making sure not to burn them.
-
Add the garlic, and cook for another minute.
-
Add the zucchini, eggplant, bell peppers, and tomatoes. Sauté for one minute, then cover. Cook, covered, for 6-8 minutes.
-
Uncover and add the parsley. Cook for another minute, making sure all the vegetables are cooked thoroughly and are tender when pierced with a fork. Remove from heat.
-
Cool and serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.