Veggie Stew
Ingredients:
6 tablespoons olive oil
2 potatoes, peeled and diced
2 green peppers, diced
2 zucchinis, sliced
1 yellow squash, sliced
1 eggplant, peeled and diced
2 24-ounce cans of low-sodium tomatoes chopped (save the juice)
2 teaspoons basil
1 teaspoon pepper
1.) In a pan heat the olive oil. Add the vegetables, tomatoes with juice, basil and pepper. Bring to a boil, reduce heat and simmer covered for 40 minutes. Cool before serving.