Directions
Wash hands with warm water and soap.
Wash fresh vegetables before preparing.
Peel onion and slice onion into ½ inch pieces.
Remove stem and seeds from pepper and cut into 1 inch pieces.
Cut eggplant into 1 inch pieces.
Heat oil in a large skillet and cook onion, garlic, bell peppers and eggplant over medium-high heat until tender, about 15 minutes.
Add tomatoes, basil and parsley, cook about 10 minutes.
Add ground black pepper right before serving.
Serve hot.