It’s rich with flavors and so easy to make!

Heat oven to 400

1 large eggplant
2 green zucchinis
2 bell peppers
2 heaping TBSP of tomato paste
2 TBSP olive oil
Chili pepper flakes, salt & oregano to your tastes
Fresh parsley for garnish
If you like onions, feel free to add a chopped onion to this mixture as well.

Chop peeled eggplant into bite-sized chunks
Slice zucchinis and chop peppers
Mix all ingredients together and place in 9×13” pan – cover with foil
Bake for 1 hour and uncover and put back into oven for another 10 min or
more until the liquid is reduced to the desired amount. Garnish with parsley.
You can serve over a bed of rice, spoon over a baked potato or just eat on its own!