1 large Green Giant™ Fresh Eggplant, cut into 1/2" cubes
3 Tbsp extra virgin olive oil
1/2 tsp salt
1 medium Green Giant™ Fresh Zucchini, cut into 1/2" pieces
1 medium Green Giant™ Fresh Yellow Squash, cut into 1/2" pieces
1 Green Giant™ Fresh Red Bell Pepper, cut into 1/2" pieces
1 medium yellow onion, chopped
1 cup celery, sliced
3 garlic cloves, chopped
3 large tomatoes, cut into 1/2" pieces
1/4 cup tomato paste
1 Tbsp red wine vinegar
1 Tbsp sugar
1/2 tsp dried thyme leaves
1/4 tsp crushed red pepper flakes
2 Tbsp fresh basil, chopped
1. In medium microwaveable bowl, combine eggplant, 1 tbsp of the oil and salt. Cover; microwave 4-5 minutes or until eggplant is soft. Set aside.
2. Meanwhile, in 12” nonstick skillet, heat the remaining 2 Tbsp oil on medium heat. Add zucchini, yellow squash, bell pepper, onion, celery and garlic, cook, stirring frequently, 6-8 minutes or until vegetables are crisp tender.
3. Stir in eggplant, tomatoes, tomato paste, vinegar, sugar, thyme and red pepper flakes, cook, stirring occasionally, 8-10 minutes or until the tomatoes are soft. Sprinkle with basil.