2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, seeded and thinly sliced
1 medium red bell pepper, seeded and thinly sliced
2 cups mushrooms, sliced
2 medium zucchini, thinly sliced
1 medium eggplant peeled and cubed
3 tablespoons fresh basil, minced
1 (28 ounce) jar tomato pasta sauce with vegetables (chunky-style)
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Heat 1-tablespoon oil in a large nonstick skillet over medium heat. Add onion, garlic and green and red bell peppers and mushrooms; cook until tender. Remove from heat and set aside. Add another tablespoon oil and cook zucchini and eggplant until tender. Return pepper mixture to skillet and add basil and sauce. Simmer for 5 minutes over low heat, stirring occasionally. Spoon vegetable mixture into a shallow baking dish and sprinkle with cheese. Bake covered for 25-30 minutes and serve with thinly sliced baguettes or French rolls.

Makes 12 Servings
Serving Size: 4 ounces