stuffed eggplant parmesan

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Step by step

5 steps

1
Heat olive oil in a large non-reactive saucepan over medium heat — give the pan a minute to get hot.
2
Add the onions,peppers and the eggplant, stirring so nothing sticks.
3
Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
4
Add the tomatoes and water and bring to a boil over high heat, stirring so nothing sticks.
5
Reduce heat and simmer 35-40 minutes or until vegetables are tender. Taste for salt and serve when it looks done.

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